My mom read Pride and Prejudice to me sometime between 3rd and 4th grade. Let's not frost this story with icing: she was just sick of reading my favorite kid novels--The Babysitter's Little Sister series- and decided it was time to move on. Maybe she took a hint from my obsession with the Titanic Movie when it came out (did anyone else watch it over 3 times? In theaters? No?), but I remember Pride and Prejudice being my gateway into historical fiction. The next thing I remember is asking her to read The Legend of Baby Doe: The Life and Times of the Silver Queen of the West with me (did anyone else have an obsession with a dead miner's wife in fifth grade? No? I didn't think so...).
We would spend weekends antiquing, looking for unique pieces of furniture and dainty tea cups. When the large secretary in our dinning room was maxed out, the shelves packed in tightly with small wine glasses from the early 20th century and gold-trimmed tea cups with matching saucers, we had to find a use for our collection. That's when we started hosting tea parties.
Hosting a tea party when I was 15 was a lot like dressing as a princess when I was 5: it was pretending to be to be someone else, somewhere else. It was imagining a world that was not my own, and sugar coating it with little treats you could eat with your fingers.
Treats like scones. Maybe, ^^this^^ explains my love of scones. But guys, really, when you start folding soft figs into a lightly spiced dough sweetened with honey, you'll understand too. Even if you've never seen Titanic or your just not that into Jane Austin. These scones don't care. They're sweet and dainty and soft and will melt your heart.
So heat up your kettle, get out the Lady Grey, and fill your best tea cup! This morning's treat is sweet and dainty and will flash you back to the past.
Yields: 8 | Total Time:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons coconut oil
- 1/4 cup canned coconut milk
- 1 egg
- 1 tablespoons honey
- 3/4 cup figs, chopped into eighths
- 1/4 teaspoon vanilla
- 1/4 cup coconut butter (from drizzling on top)
- Preheat the oven to 325°F.
- In a small bowl, combine the dry ingredients (almond flour, coconut flour, tapioca starch, baking soda, salt, spices). Whisk until no clumps remain.
- In a separate bowl, cream together the coconut oil, vanilla, egg and honey using a hand mixer or stand mixer. Once fully incorporated, mix in the dry ingredients.
- A crumbley dough should form. Slowly add the coconut milk, 1 tablespoon at a time, until the dough comes together (I only had to use 2 tablespoons).
- Fold in the chopped figs gently. Use your hands to roll the dough into a round, flat disc shape. It should be about 2 inches thick. Place on a cookie sheet liners with parchment or sil-pat. Bake for 20 minutes until scones are golden on top. Remove from oven and allow to cool for 10-15 minutes. Once cool, drizzle with coconut butter. Allow to set and store in an air tight container.