Directions
Well, if it says coconut in the recipe title, I'm making it. Scones are one thing I do like in the morning...a close second to croissants. I'm not into major sweet anything for breakfast....but I made an exception for these; you'll find the glaze makes them plenty sweet enough for everyone's taste. Besides, you've got three kinds of coconut in the batter plus the coconut glaze. Wowza! Coconut heaven! Triple Coconut Scones with Coconut Glaze
From Pastry Affair
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (solid state, not liquid)
1 cup sweetened coconut flakes
3/4 cup coconut milk Method:
Preheat oven to 375 degrees F.
Whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together. (I needed to add a tad more flour)
Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing. Coconut Glaze
Ingredients:
1/2 cup powdered sugar
1 tablespoon coconut milk Method:
In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.
Makes 8.
