Coconut Scones with a Coconut Glaze
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.