Coconut Scones with a Coconut Glaze
Recipes Bread Breakfast / Brunch Holidays Quick and Easy Vegetarian
Description
These scones are absolutely heavenly. They're light, crumbly on the outside but soft on the inside, full of coconut flavor but not too sweet.
Ingredients
4 1/4 c. all-purpose flour
2 T. baking powder
1 t. salt
1/4 c. granulated sugar, plus more for sprinkling
2 c. shredded coconut
3 sticks cold, unsalted butter, cubed
1 c. canned unsweetened coconut milk
4 large eggs, lightly beaten
1 t. coconut extract
2 c. pecans, finely chopped
Glaze:
2 T. canned unsweetened coconut milk
1/4 t. coconut extract
1/4 t. vanilla extract
1/2 - 1 c. powdered sugar
Directions
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Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, whisk the flour, baking powder, salt, granulated sugar and shredded coconut. Beat in the butter with a mixer on low speed; raise speed to high; beat until the mixture is in coarse crumbles.
In another bowl, whisk the coconut milk, eggs and coconut extract; stir into the flour mixture until just combined. Stir in the pecans; do not over-rmix.
Scoop 2 to 3 inch mounds of dough onto the prepared baking sheets, using a large ice cream scoop. Sprinkle the tops with granulated sugar.
Bake until golden brown, 15 - 17 minutes.
Glaze:
Meanwhile, make the glaze by whisking the coconut milk, coconut and vanilla extracts and 1/2 c. powdered sugar in a bowl until smooth, adding a little more sugar as necessary, to thicken.
Serve scones with the glaze drizzled over the tops while they are still warm.
Makes 20 scones.