Green Curry + Mango + Coconut Scones

October 3, 2016

Is there anyone out there who loves the unexpected? 

Not just someone who embraces it, but actually prefers it to the anticipated. To the known. 
And not just someone who is overwhelmed with glee to be caught off-guard by the surprise birthday party waiting for you in the other room, or running into that old boyfriend on the sidewalk. Someone who also can flip the script and keep floating on when they hear a less than stellar bit of news on an already bad day. Who can still proceed with a smile when they find out that -even after riding a bike all the way across town to get your favorite cookie – they’re completely sold out.
Who really rocks the blind-sides, good and bad?  
I want to be the person who says “Eff yes, ME.” Because it means that whimsy is real. And it makes me hope that – for all the unexpected unpleasantness out there – there’s unexpected awesomeness out there lurking out of my view as well. But, embracing all this is easier than it sounds.
If you’ve been reading along, you know that I’ve had quite a year. The wonderful + gut-wrenching surprises just keep leaping out of the woodwork and I’m surfing them as best I can. I’m still not expert at being stoked on the surf of life when things feel icky. But, I’m learning that its ok not to always feel confident in navigating the abyss, or in my ability to dive into the deep and know that I’ll be able to swim against the current. I’m learning that the unexpected “well f*ck” can be a blessing in disguise and the kitchen is a perfect case in point.
 Green Curry Scones
When I sit down to play with or develop a recipe, I’m looking for the delicious. The beautiful. The easy, the straightforward. But those qualities don’t always reveal themselves on the first try. Sometimes I mess stuff up, and sometimes I have to mess it up real good a few times for a recipe to be great. I burn things. Sometimes myself. I spill, I forget to add ingredients, I forget to take down weights. When this happens, I step back from the kitchen and the chaos and look closer at the mess I’ve made. I clean the kitchen, wash the towels, run the dishes, smooth my apron and start again. I watch my own hands, I try to feel my heartbeat and the ingredients as they pass through my fingers. And typically, everything turns out pretty awesome. I don’t always need a test run, but I always prepare myself that I will. And when I nail it on the first try, I take it as an indication that I’m right in the moment. 
And when I’m not in the moment, I never consider these incidents as mistakes. I do beat myself up a little bit depending on just how messy the mess, but I don’t even believe in mistakes (which I’m sure sounds effing insane and altogether too hippy-dippy for most of you out there,) so, there. 
Sometimes I keep running into an obstacle with a recipe, and I just can’t overcome it and so I walk away. Maybe that seems weak. I feel like its timing. The product will come together when the timing is right and all the ingredients are damn well good and ready. This Green Curry + Mango + Coconut Scone recipe is one of those;  I picked it up, gave it a shot, reworked it one bajillion times and walked away. And then, months later, I came back to it, felt it through, and it just was….time. 
Scone Shards

I found the inspiration for them on a trip to San Francisco where I also encountered this last spring. I spent months perusing the Asian grocery stores for just the right spice blends and ingredients  (shortcuts, in hindsight) to make the flavors deep enough. In the end, the best way for me to get the spicy, savory, sweet, unexpected + exotic punch came from a fresh herb + spice paste – literally,  all of the flavors in their purest and freshest state – and was powerful enough to transport me back to markets in Thailand. I hope they take you there too. 

The fresh herb + spice paste is the most time-consuming part of the recipe here, but it’s absolutely worth it. It is getting a little late in the season but you won’t have a hard time finding the herbs here all season. You’ll likely need to hunt down some of the herbs at an Asian grocer (lemongrass) but the coconut flakes will be available in the bulk section of your favorite well-stocked grocery store. The recipe makes enough of the stuff to make two full batches of scones (about 24 little scones. If you store the paste in an airtight container you could use it the following week instead of all in one swoop.) And, the technique is inspiring enough that I hope it will drive the most ambitious of you to try other herb mixes and make more savory scones! 

Enjoy this one, and don’t forget to f*ck up a little bit and give the good stuff time. : ) xo -L 

Green Curry + Mango + Coconut Scones w/Ginger
  1. makes about 24 little scones
  2. for the Green Curry Paste
  3. 1 cup basil leaves
  4. 1 cup cilantro leaves
  5. 1 piece lemongrass, diced
  6. ¾ cup coconut butter
  7. 3 inches ginger root , sliced
  8. 2 kaffir lime leaves
  9. ¼ cup coconut flakes
  10. for the Mango-Coconut-Ginger Scones
  11. 1⅔ cups all purpose flour
  12. 1 tablespoon sugar
  13. 1¾ teaspoons baking powder
  14. ¼ teaspoon baking soda
  15. ½ teaspoon salt
  16. 4½ tablespoons butter cold and diced
  17. ½ cup cream
  18. ¾ cup dried mango
  19. ½ cup crystalized ginger
  20. 1¾ cup coconut flakes
  21. egg wash
  22. coconut flakes
For the Green Curry Paste
  1. Prepare an ice bath. Then, bring a small pot of water to a rolling boil. Blanch the basil and cilantro by immersing them in the boiling water for 1 quick minute, then transfer them to the ice bath and chill fully. Once chilled, remove from ice bath.
  2. Next, in a blender or food processor, combine the lemon grass and ¼ cup coconut butter and blend till smooth. Add ginger, kaffir lime leaves, coconut flakes, and another ¼ cup coconut butter and blend until smooth. Squeeze the excess water out of the blanched herbs and add them to blender along with the remaining ¼ cup coconut butter, and blend until the mixture turns light, vibrant green. If at any point the curry paste feels warm, transfer to freezer to chill (to prevent herbs from turning brown!)
For the Mango-Coconut Scones
  1. Preheat the oven to 350°F. In a medium mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Combine cream and ½ cup Green Curry Paste in a small bowl and whisk to integrate - make sure there aren't any large chunks of paste as these will end up being whole bites of herbs! Then, in the bowl of a stand mixer fitted with a paddle attachment, mix the sifted dry ingredients with the cold butter on medium-low speed until the butter breaks down into pea-sized pieces. Add dried mango, crystallized ginger, and coconut flakes and mix to incorporate. Next, mixing on low speed, add the herb paste + cream mixture in ¼ cup increments until just incorporated, taking care not to over mix the dough (overmixing makes for tough scones!)
  2. Turn dough out onto a lightly floured surface and roll out to 1¼ inches thick. Cut into 3½-inch squares, then cut each square on the diagonal, creating two triangles. Transfer scones to a parchment-lined baking tray, brush tops with egg wash, and garnish with a sprinkling of coconut flakes. Bake until golden brown, 30 to 40 minutes; the scones are done when they're firm to the touch. Enjoy!



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