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

Steps

1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.