Saturday, December 18, 2010


Coconut Scones with Coconut Glaze

4 1/4 cups all purpose flour
2 Tbsp baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups finely chopped pecans

Glaze for topping
2 tbsp unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 to 1 cup confectioners' sugar

Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a deep bowl.  Beat in the butter with a mixer on low speed, then increase speed to high and beat until the mixture is in coarse crumbles.
Do not over mix. Whisk the coconut milk,,  eggs and extract in another bowl, then stir into the flour mixture until just combined.  Stir in the pecans being careful not to over mix.  Scoop mounds of dough onto the baking sheets using your large ice cream scoop. I press down the mounds just a little then Sprinkled the tops with sugar.  Bake until light brown about 15-17 minutes at 400 degrees. 

Make the glaze and allow the scones to cool a bit then drizzle the glaze over the cones while still slightly warm.   

Makes about 18 scones.  This recipe is from the Food Network magazine.  The winner of a coconut-theme contest. Stacy Rae Garwood.  

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