Time Out: Raspberry Dark Chocolate Coconut Scones

Life around here has been pretty nutty - what with me working 40+ hours a week at a job that I adore, but is incredibly busy and some days physically exhausting.  Add onto that a new writing gig I'm pretty stoked about and a tangled/overgrown garden/yard that is starting to look like some sort of prairie jungle, and let's just say I've got lots on my plate.  Or as my mom would say, too much.  Throw into the mix that fact that I never took any sort of summer vacation, (perils of starting new job in summer) and the outcome of all this craziness is that something has to give.  And you probably can tell what's coming, and I really hate saying it, but it's this space.  I have to step back for bit and take a breather.  A time out, if you will.  For the past two and a half years I've loved loved loved coming here at least once a week and telling you what the heck I've been up to in my kitchen.  I really have.  But lately it's been the last thing on the list of stuff that needs to get done and I feel badly for that.  Don't fret - I'm not going away for ever.  Never!  I'm only hoping to take about a month off to refresh, re-assess and relax.  Some days I would like to not even turn the computer on (imagine!!!) and park myself on the couch and watch three episodes in a row of Homeland and stuff my face with popcorn.  Plus, these summer days are waning, so fast, and I'd like to suck up their essence before it's too late; see more of my friends and family, go for hikes by the river.  Maybe even contemplate dating again.  I think this is called a social life.  Anyway, you get my drift.  You won't get rid of me that easily though, for I'm sure I'll be popping in briefly with a recipe and a photo or two - because I really do love it here and you know I'm still going to be cooking fabulous food.   Just not sure when I'll be back at full steam - I'm guessing once the garden is put to sleep and I've got a game plan on how to handle all of the blessings in my life, because all of this that is happening is so, so good, and I'm grateful for every second of it.  Thank you so much for understanding. I miss you already. 

Before my little hiatus kicks in I have a lovely scone recipe to share.  The last of the raspberries from my garden went in here, as did a bar of 85% dark chocolate.  These definitely don't suck.  Plus, they have coconut oil and coconut milk making them vegan friendly.  I imagine substituting a gluten-free flour blend would make them tasty as well, but haven't tried it yet.  I've made that note to myself.

The batter is super moist and kind of squishy and the raspberries will bleed a bit, but that doesn't bother me.  Using frozen would eliminate that issue and still work well.  Good thing I've got loads of berries frozen for winter!  Using an ice cream scoop is the best way to get them onto the pan.  Bake for about 20 minutes, and they are the so delicious with coffee or tea.   And they freeze really well, so go ahead and make a big batch.  These have been a lifesaver on mornings when I'm running late.  Gosh darn it 5:00 is early!

So I guess it's time for me to go.  Feel free to follow along on the social media to see what the heck I'm up to.  And you may have noticed Restaurant Reviews at the top of the header - that's because I'm now writing about food in the city for my local paper.  It's a great gig and I'm so honoured to have been asked to do so. For more of my writing, take a peek in there - especially if you want to know where to eat in Saskatoon.

Thanks for your understanding, and for stopping by - it truly means the world to me.  I'll be back before you know it.  xoxo Renée

Raspberry Dark Chocolate Coconut Scones

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup cane sugar
2 tbsp baking powder
1/2 tsp salt
1/3 cup solid coconut oil
100 grams (about 1/2 cup) dark chocolate, good quality, chopped
2/3 cup coconut milk, full fat
1 cup fresh or frozen raspberries

Preheat oven to 375*F.  Combine all the dry ingredients in a large bowl.  Cut in the coconut oil, or use your fingers to incorporate it, leaving pea-sized amounts visible.  Stir in the coconut milk and chopped chocolate.  Mix until incorporated, then stir in berries, stirring a little more, but be sure not to over mix.  Scoop out onto parchment-lined bakesheet and bake for about 18-20 minutes, until golden.  Makes about 8 scones. 

Always the photo bomber, this guy.