Coconut Rhubarb Scones

Boy troubles. Every girl I know has them. Lately, I’m losing sleep over my boyfriend. It’s an ongoing issue. My close friends know about it, I always turn to them when I need someone to hear me out, to enlighten me with a fresh perspective and especially, to give me some kind of comfort and let me know everything will be ok.

If you’ve been a visitor of my blog, you know I love making desserts, mixing and stirring ingredients is like therapy to me. I tried making coconut panna cotta last week when I was feeling sad and planned to serve it with mashed up blueberry sauce. As I unmolded one of the puddings, it belched and melted into a bowl like a lifeless amoeba. My first response was to violently throw the rest of it into the sink, but I didn’t. I hate wasting food, besides, they tasted fine, just not stunning and I wanted to share something worthy. Instead, I picked up rhubarb on the way from the liquor store (I know beer and root vegetables don’t go hand in hand, but they were conveniently located within footsteps to each other and I really needed alcohol that night).

These rhubarb scones turned out way better. They were attractive and smelled freaking awesome. Chunks of tangy rhubarb balance out the richness, they’re sprinkled with just a touch of sugar, the coconut milk gives it a delicate aroma. I even switched out some of the all-purpose flour with whole wheat flour to justify eating more since it’s supposedly healthier. A word of warning, the dough definitely finicky, but if you don’t mind getting your hands sticky with flour, it’s not that bad. It took me a few attempts to shape the dough properly and being in my I’m-so-goddamn-upset-do-not-bother-me mood didn’t make things easier. I love that they don’t look perfect, they’re rustic craggily messes and though they don't have the same effect as chocolate, these do make you feel a little better when you're blue.

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Recipe here!