Coconut Scones with Coconut Nutella Glaze


I hadn’t baked any treats since I moved into my new house. The first delicious treat that came from my kitchen (and it’s MINE because I bought a house!) are these scones. I had intended to follow the recipe I had found to the tee – but then as I pulled them out of the oven and saw my jar of Nutella peaking out of the cabinet, I just knew there was a way to include the deliciousness of the hazelnut chocolate spread into these scones.

I’ve been eating these for breakfast all week and they somehow still remain perfectly moist (not too dry, but the very right texture for scones.)

Coconut Scones with Coconut Nutella Glaze
(original recipe)


1 cup + 1 tbsp all-purpose flour
1/2 tbsp baking powder
1/4 tsp salt
1 tbsp sugar + more for sprinkling on top
1/2 cup shredded coconut
6 tbsp cold unsalted butter, cubed
1/4 cup unsweetened coconut milk
1 large egg
1/4 tsp coconut extract
1/2 cup pecans, chopped

1/2 tbsp unsweetened coconut milk
1/8 tsp vanilla extract
1/4 cup powdered sugar
1 tbsp skim milk
1 tbsp Nutella



  1. Preheat the oven to 400. Whisk the flour, baking powder, salt, sugar, and coconut together in a bowl for a mixer. Beat the cold butter into your dry ingredients using a mixer)
  2. Whisk the coconut milk, eggs, and coconut extract together in another bowl.
  3. Stir the wet ingredients into the dry ingredients, until well combined.
  4. Fold the pecans into the batter.
  5. Scoop portions of the batter onto a baking sheet lined with parchment paper or a silpat sheet. Your scoops should be about the size of a ping pong ball.
  6. Sprinkle the tops of your scones with sugar. Bake for 17 minutes.


  1. Mix together the coconut milk, extract, powdered sugar, milk, and Nutella until smooth.
  2. Drizzle over the scones while they’re still warm.
  • makes approximately 1 dozen scones

This recipe is being shared with We Should Cocoa (hosted by Tin and Thyme), Tea Time Treats (hosted by Lavender and Lovage, Travels for Taste, and Jo’s Kitchen) , and Treat Petite (hosted by Cakeyboi and The Baking Explorer.)

We_Should_Cocoa_V3 TeaTimeTreatsNEW LOGO SHINY

Farro Soup


Okay, okay, okay! I really am going to try to start blogging again. And to prove that, I’m sharing a recipe that isn’t even made for a food blog monthly roundup (though I am going to be linking it places.)

I don’t really know why I’m making soup in the summer in the desert, but it worked out that it was cooler tonight than it has been.

I don’t have much to say – except that this recipe was good. I served it with these rosemary breadsticks.

Farro Soup
(original source)

3/4 cup farro, uncooked
3 pieces pepper bacon
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp rosemary, minced
8 cup chicken broth
1 cup grape tomatoes, diced


  1. Bring a pot of water to a boil. Add the uncooked farro. Cook for 10 minutes. Drain and set aside.
  2. Chop the bacon into pieces. Heat a Dutch oven over medium-heat. Cook the bacon until the bacon is cooked all the way through.
  3. Add the onion, garlic, and rosemary and saute with the bacon for 2 minutes.
  4. Add the chicken broth and the tomatoes into the Dutch oven. Bring to a boil.
  5. Once the soup is boiling, add the farro. Cover with a lid and reduce heat to a simmer. Cook for 15 minutes.


I’m also going to post this here, based on the comment of the original source of the recipe I was inspired by:

“Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.”

Federal Courts have also ruled that even certain recipes in cookbooks are not protected by copyright:

“The DISCOVER DANNON recipes’ directions for preparing the assorted dishes fall squarely within the class of subject matter specifically  [481] excluded from copyright protection by 17 U.S.C. § 102(b). Webster’s defines a recipe as:

a set of instructions for making something . . . a formula for cooking or preparing something to be eaten or drunk: a list of ingredients and a statement of the procedure to be followed in making an item of food or drink . . . a method of procedure for doing or attaining something.

WEBSTER’S THIRD NEW INTERNATIONAL DICTIONARY 1895 (Merriam-Webster 1986). The recipes at issue here describe a procedure by which the reader may produce many dishes featuring Dannon yogurt. As such, they are excluded from copyright protection as either a “procedure, process, [or] system.” 17 U.S.C. § 102(b).

Meredith fashioned processes for producing appetizers, salads, entrees, and desserts. Although the inventions of “Swiss ‘n’ Cheddar Cheeseballs” and “Mediterranean Meatball Salad” were at some time original, here can be no monopoly in the copyright sense in the ideas for producing certain foodstuffs. Nor can there be copyright in the method one might use in preparing and combining the necessary ingredients. Protection for ideas or processes is the purview of patent. The order and manner in which Meredith presents the recipes are part and parcel of the copyright in the compilation, but that is as far as it goes.”

(Publ’ns Int’L, Ltd. v. Meredith Corp. (1996) 88 F.3d 473)


never copy and paste recipes verbatim that I find online or in cookbooks. I never steal the creative commentary that would be copyright protected.

I post the original source of the recipes I follow as a nod and a thank you to the blog where I found the recipe. I can either continue to post as I do, or I can stop posting the links to where I found the recipe. But no offense, there’s nothing particularly creative about Italian Farro Soup, especially when the blogger I linked admits to having taken the recipe from an unsourced magazine.

I’m sorry I find this very annoying. And while I generally do not rant in my blog, I will not remove the recipe list but I will remove the blog link if ever so necessary.

Food n Flix Roundup: Popeye

Wowzer did I ever drop the ball this month, the month I was hosting Popeye for Food ‘n Flix. I have had some life changing things happen this month that have kept me from the kitchen, but all is okay now. The craziest part about it is I did make a dish for this month’s movie, I just didn’t like it enough to post it.


My favorite scene in the movie is the music break where the characters sing Everything Is  Food. And my favorite line from that is “I’ll gladly pay you Tuesday for a hamburger today.” I had decided to make a spinach turkey burger (it wasn’t very good and I never got around to doing it again.)

This movie had quite a few food references, hamburgers, spinach, sweet peas, olive oil, hamburger soup, fish – so many options!

So despite not having anything to show for myself this movie, I do have the roundup of all the amazing Popeye dishes that came out of the movie!

Turkey & Spinach Burgers

Our first Popeye inspiration was sent in by Amy of Amy’s Cooking Adventures. Amy shared this wonderful look Turkey & Spinach Burger recipe. Amy ties together three major food inspirations from the movie into these burgers: olives from when Olive Oyl spills the olives, spinach because Popeye, and Wimpy with the burgers. She even used the leftovers to make a delicious hash the next morning! I’ll pay you Tuesday for that (turkey)burger today?

DSC_0022 (2)

The next recipe was sent in by Camilla from Culinary Adventures with Camilla. Despite not enjoying the movie, Camilla managed to muster together enough inspiration to make this delicious Spicy Spinach Chowder. Despite Popeye not liking his spinach, Cam’s boys do! And she used that spinach Popeye inspiration to make a delicious seafood and spinach chowder.


The next dish is Spinach Salad with Sweet Peas, Strawberries, and Maple-Balasamic Vinaigrette shared with us by Debra at Eliot’s Eats. Using inspiration from Popeye and his spinach and both Olive Oyl and Swee’Pea’s names, Debra created a delicious salad that seems perfect for these summer days.

Bacon Cheeseburger Chowder_024

Our next recipe comes from our leader-in-chief who keeps Food ‘n Flix running strong, Heather from All Roads Lead to the Kitchen. Heather shared with us a bowl of Bacon Cheeseburger Chowder, “It’s a Soup Burger. These are difficult times . . . burgers can’t be choosers.” Heather had a ton of great ideas of things to make for this film, but this delicious chowder seemed to be the right one to run with!


Kimberly from Coffee and Casseroles shared the next dish: Garlic Mashed Potato Cake. This movie seemed to have pretty split results over whether people who liked it or not, with Kimberly on the side of not. Kimberly made these potato cakes as an ode to a veggie version of a fish cake. Despite not liking the movie much, these potato cakes look great!


The next recipe to share this month is Terri’s Impossible Spinach Quiche, originally posted at Our Good Life. Popeye and his spinach led Terri on a journey to her past, thinking about how she used spinach and even inspiring her to pull out a recipe for this quiche she had written down as a teenager! I love how Food ‘n Flix not only inspires new food ideas, but takes us down old memory lanes!


I am intrigued by Evelyne from CultureEatz‘s recipe this month, Ketchup and Beans Salad with Spinach. While watching the movie Evelyne wished she was tripping on acid (haha!) because of the trippy-ness of this movie. Her inspiration came from the spinach (of course) but also all the ketchup and mustard bottles throughout the movie. Because she had just read about the origins of ketchup, the inspiration hit hard and she made homemade ketchup to use in this delicious looking salad!


The next recipe came from Deb at Kahaki Kitchen: Pasta with Sweet Peas and Spinach Pesto. Deb made the spinach pesto to sneak in spinach for those who hate it, like Popeye himself! Popeye and his family (Olive Oyl and Swee’Pea) definitely inspired this one!

Popeye Hamburger Soup

Our last recipe is shared by Vicki from I’d Rather Be At The Beach. Inspired by the same inspiration as Heather, Vicki made a pot of Hamburger Soup. She didn’t enjoy the movie that much this time around, but at least it yielded good results!


Actually, we have one more recipe left! I somehow missed this entry, but Wendy from A Day In The Life on the Farm made Grilled Carrots with Redskin Potatoes. Despite all the talk about Popeye and his spinach, Wendy recognized the fact that Popeye actually didn’t like spinach and at the beginning of the movie had got some carrots instead. So Wendy ran with Popeye’s food choices on this one!

And that is our monthly roundup! I’m hoping I get my butt in line and start cooking my own meals to share with you all again. Maybe this month will do it for me. Kimberly at Coffee and Casseroles is hosting Hotel Transylvania 2. Go check it out! And make sure you continue to follow all the fun with Food ‘n Flix!