Cookapelli

coconut scones with coconut milk glaze

I have to thank my cousin, Dale, for inspiration for these. He sent me a recipe for coconut scones and in my usual fashion at about 6:10 this morning I decided that I didn’t care for the proportions of ingredients and decided to rebuild the recipe into something that has a better scone texture. I think that scones should be light, fluffy, and delicate beasties… not heavy, weapon’s grade, or door stop material. The shredded coconut does add a bit of chewiness to these, but I think you’ll find that to be part of what makes these so good.

Preheat oven to 425F

2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
1 cup shredded coconut
1 cup butter
1 cup coconut milk (I really like the Goya brand, the milk is still pretty thick with coconut)
2 eggs
1 tsp coconut extract

glaze

2 Tbs coconut milk
1/4 tsp coconut extract
2 Tbs melted butter
1 to 1 1/2 cups powdered sugar

Sift together the flour, baking powder, salt, and sugar. Mix in the shredded coconut and then using a pastry cutter or 2 knives cut in the butter to the dry mixture until the butter is in pea sized pieces and chill for 15 minutes. Lightly beat the eggs and then add the coconut milk and the coconut extract. Mix with the dry ingredients and lightly knead. Form into wedges and bake until golden brown. I found the timing to be around 15 minutes.

While those are baking, mix the melted butter, coconut milk, extract, and powdered sugar until a smooth glaze is developed. Once the scones come out of the oven, drizzle glaze over them and then proceed to burning your tongue with the quality control sample that you can’t wait to eat. We did use lemon curd this morning with these, but a pineapple curd would be even better (I’ll have to create a recipe for that later).

makes 8-10ish scones

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