As a blogger, I am often sent new products/ingredients with the challenge of creating recipes.  Often times, I use the ingredients in a dinner recipe and test them on my in-home guinea pigs (aka my husband and children).  This time, however, I tested an ingredient on myself and my students.

After battling an all day migraine, I finally awoke with a massive craving for scones. Why scones? Who knows?!! But I wanted them BADLY and being a baker, I set out to satisfy my craving at 7:30pm!

As I began assembling my ingredients, I spotted a packet of Apricot Power Coconut Almond SuperFood Mix.  Since my dough mixes in the food processor, I knew that the larger pieces in the SuperFood Mix would be ground up and easier to incorporate, so I decided to give it a try.  The result…OH MY! The scones were perfect–slightly sweet, slightly nutty with a hint of coconut flavor and texture.  I ate (devoured) two immediately and took the rest to school for my first period students.  Their verdict?  The same as mine…they devoured them in record time!

2 c. self rising flour

1/2 tsp salt

1/4 c. sugar

1/4 c. butter (or margarine)

1 pkg. (1.3 oz) Superfood Mix Coconut Almond

1/3 c. flaked coconut

3/4 c. almond milk

1 egg + 1 TBSP water to make an egg wash

2 TBSP sugar

In a food processor, combine flour, salt, sugar, butter, SuperFood Mix, and flake coconut. Pulse until completely combined.  Slowly pour in almond milk while food processor is running on low speed.  When combined and turn dough out onto a well floured counter or work surface.  Gently, turn dough to coat in flour and form into a log.

Using your hands, gently shape dough log into a rectangle approximately 3″ wide, 1.5″ thick, and 12-18″ long.  Cut dough into triangles and place onto a parchment lined cookie sheet.

Brush triangles with egg wash and sprinkle with sugar.  Bake at 425 degrees for 10 minutes or until puffy and golden brown.

Remove from oven and serve warm with butter.  If icing is preferred, combine 1 c. powered sugar with 1 TBSP milk. Stir to combine and drizzle over slightly cooled scones.