This is my last coconut recipe for a bit, since I’ve used up all my coconut, and I’ve shared four coconut recipes that are must tries. These light and flaky scones have a crispy shell, and they’re so delicious. If you like scones and coconut, these are perfect for you, and they’re wonderful for weekend baking. Enjoy!
Ingredients
1/2 cup 3.25% milk -room temperature
1 large egg -room temperature
1 tsp vanilla
1/2 cup unsalted butter -room temperature
2 cups flour
3 tsp baking powder
1/3 cup sugar
3/4 cup unsweetened finely shredded coconut
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 350 degrees F.
- Whisk together the milk, egg, and vanilla. Set aside.
- Put the butter in a large bowl.
- Put the flour, baking powder, and sugar into a sifter. Sift the dry ingredients on top of the butter.
- Cut the butter into the dry ingredients.
- Mix in the coconut.
- Pour the wet ingredients into the dry ingredients and mix together using a spoon.
- Knead to incorporate the ingredients. Don't overwork the dough. The ingredients don’t have to be fully combined.
- Form a ball. The dough will be soft.
- Flour a hard surface and place the dough on top. Flour the top of the dough as well.
- Flatten the dough till it’s roughly 1 inch thick. Keep the dough in a circle.
- Using a sharp knife, cut the dough into 8 triangles.
- Place on the parchment paper.
- Bake for 22-24 minutes.
- Place the scones on a wire rack to cool.
- When the scones are cooled, whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the scones.
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