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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fresh from the oven maple oat scones

For anyone that’s had breakfast at the inn, you may have had these scones. I will happily tell you they are the best in the world and I could even be right. These are light, delicate, barely sweet with maple syrup and nutty crunchy with oats. You can substitute the butter with lower fat ingredients, but you will lose some of what makes these scones so special. The recipe also has buttermilk, I use dry baking buttermilk for this as I don’t use enough to buy and keep fresh buttermilk on hand.

Preheat oven to 425F

1 3/4 cups flour
1/2 cup whole wheat flour
1/2 cup rolled oats (instant are okay, but I prefer uncooked… I think the nutty flavor of the oats is better)
1 Tbs sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter (chilled, not softened)

1/2 cup buttermilk
2 Tbs maple syrup
2 eggs

for the top of the scones

1 Tbs maple syrup
1 Tbs rolled oats

Sift together the flours, sugar, baking powder, salt, and baking soda. Mix in the oats. Using a pastry cutter or knives, cut the butter into the dry ingredient mixture. Once the butter is cut in and is in pea sized pieces chill the mixture for 15 minutes. Lightly beat the eggs and add the maple syrup and buttermilk, mixing well. Combine with the chilled dry mixture and lightly knead to combine. Too much kneading will cause your scones to be rather chewy. Cut into wedges, brush the tops with maple syrup and sprinkle oats over them and then bake on an ungreased cookie sheet for 12 minutes or until golden brown.

makes about 8-12 scones (depending on the size of scone you prefer)

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Still trying to fill out the site and see what it’s going to grow into. So this week I’ve added a conversions page and a bookshelf page. The conversions table  is to help anyone duplicating these recipes in different parts of the world. If I’ve missed something that would be useful, please let me know and I’ll add it. The bookshelf page is devoted to listing the books and resources I use for inspiration, learning, and reference. I’ll leave this to books I own and use, although feel free to suggest other material for me to discover.

Some more breakfast recipes and photos coming up this weekend as I continue to document some of my breakfast basics. Pending my attention span I should post my infamous scone recipe as well as ginger pancakes with a pear compote.

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