Coconut Scones With Coconut Glaze
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4.25 cups
All-Purpose Flour2 tbsps
Baking Powder1 tsp
Salt2 cups
Shredded Coconut2 tbsps
Unsweetened Coconut Milk4 large
Egg (lightly beaten)1 tsp
Coconut Extract2 cups
Pecan (finely chopped)1 tsp
Vanilla Extract1 cup
Sugar (confectioners')Directions:
1
Make the scones: Preheat the oven to 400 degrees
2
Line 2 baking sheets with parchment paper
3
Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl
4
Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles
5
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined
6
Stir in the pecans; do not overmix
7
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this)
8
Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes
9
Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken
10
Drizzle over the scones while still slightly warm
11
Photograph by Kate Mathis