My husband and I were lucky enough to travel to Hawaii this past May. One of the things we enjoyed most was drinking coffee on Kona, the Island of coffee. We drank so much coffee on Kona one night, I could not even fall asleep. There were so many coffee shops and coffee farms on Kona, I think at one point I got “coffeed out” if that is even such a thing. Ask my family they will vouch for me on that. This sign in this picture below somes it up.
There was one special spot we liked to go in Kona called Daylight Mind. It was a hidden gem the locals loved. Our tour guide, Katie, from Hawaiian Outdoor Guides for the National Volcano Park told us that you can almost guarantee to see Dolphins in the morning while you are enjoying your coffee. And of course we did
This restaurant/coffee shop is a true coffee cafe! We adored this place! The location is perfect! Right on the water with beautiful views of the ocean (picture below). I love the top deck seating area.
The coffee is so good and the service is stellar. Honestly we wish we could have went there every day. They even offer yoga in the mornings which I wish I would have had time to attend class.
They offer coffee classes and also have beautiful baked goods from mango macadamia nut sourdough bread to sweet blueberry scones and savory cheddar and chive scones.
This place made me want to go home and open a coffee shop. I love the vibes of this place and it truly is the perfect place to start your day! Especially when you are on vacation.
These scones pictured above inspired me to make these scones in the recipe below. It was one of the bucket list of recipes I wanted to make after our trip to Hawaii. I must say posting this recipe makes me want to plan another trip to Hawaii.
Yields: 16 mini scones Prep Time: 15 minutes
2 cups of Whole Wheat Pastry Flour
1 Tablespoon of baking powder
1/2 teaspoon of kosher salt
1 Tablespoon of honey
1/2 teaspoon of roasted garlic powder (from Penzey’s one of my new favorite spices)
1/2 cup (1 stick) of unsalted butter, cubed
3/4 cup of Non Fat Buttermilk
1/2 teaspoon of hot sauce
1/3 heaping cup of diced finely lean ham
1 cup shredded 2% mild cheddar cheese
1/4 cup of fresh chives, chopped
Essential tools for the job & prework:
- Mini Scone Pan; sprayed with cooking spray
- Oven preheated to 425 degrees
- In a large bowl, combine flour, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles wet sand appearance.
- Stir in hot sauce, buttermilk, cheese, ham and chives until all ingredients appear wet.
- Evenly divide the batter into the prepared mini scone pan. Place the scone dish into the center rack of oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
- Allow the pan to cool on wire rack for 5 minutes and remove the scones on the pan and allow to cool on wire rack or serve right way.