Everyday Reading: Coconut Scones with Almond Glaze

November 14, 2012

Coconut Scones with Almond Glaze

I belong to this little cooking club that meets about every six weeks or so. We rotate hosting and when you host you choose a theme (so far we've done recipes from Smitten Kitchen, mini foods, and Hawaiian foods). Everyone brings a dish that fits that criteria and we basically sit around, talking and eating.

Obviously, it's my favorite thing ever.

When we met for the Hawaiian themed one, Bart was out of town and I was trying desperately not to make an extra grocery trip, which meant. . . "What can I make out of my pantry that could be vaguely construed as Hawaiian?"

And thus, these scones. Which turned out to be ridiculously, fantastically good.

The dough is fairly sticky and I used about six bazillion handfuls of flour as I rolled them out (you could avoid this by just cutting them into squares or wedges with a pizza cutter but I was going for small since I needed enough servings for a large group), but all was forgiven when they were, perhaps, the best scones I've ever made. And I've made a lot of excellent scones, if I do say so myself (which, clearly, I do).


Coconut Scones
(adapted from Heather Christo Cooks)

Makes about 20 2-inch round scones

(Note: it's best if you put your can of coconut milk in the fridge for a couple of hours beforehand because the cream will separate more easily. But . . .if you don't, just try not to shake the can too much when you take it out of the pantry and hopefully much of the cream will have separated).

1 cup shredded unsweetened coconut
2 cups flour
½ cup sugar
1tsp baking powder
½ tsp baking soda
½ tsp salt

8 Tbs cold butter, diced
1/3 cup coconut cream and milk (scrape off as much of the cream from the top as possible. Then fill your measuring cup up the rest of the way with the coconut milk)
1/3 cup half-and-half
1 egg

Glaze:
½ cup powdered sugar
1/8 tsp almond extract
2 T coconut milk

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a silicone liner or. . .nothing at all.

In a food processor, pulse the coconut until it's fairly fine (it doesn't need to be tiny, but it's more pleasant to eat when the pieces are pretty small). Add flour, sugar, baking powder, baking soda, and salt and give them all a quick whirl to combine.

Add the butter and pulse until the butter is the size of peas.

In a small bowl, whisk together the coconut cream/milk, half and half, and egg.

Pour the liquid mixture onto the dry ingredients and pulse until you have a wet dough. Don't overmix.

Transfer the dough to a lightly floured surface and gently form a 1/2-3/4 inch thick disc and cut into six to eight wedges or pat the dough out into a square (same thickness) and cut into squares or into rounds with a biscuit cutter.

Put scones on the baking sheet (they'll spread a fair amount, so give them some room).

Bake for 18 - 22 minutes, until they are slightly browned on top.

For glaze, whisk together the powdered sugar, coconut milk and almond extra until smooth. Drizzle glaze over warm scones.

Serve warm or store in an airtight container for a few days (I found that a quick run through the toaster made the day or two old scones just lovely again). 

7 comments:

  1. So, are these similar to macaroons? They look really tasty!

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  2. Those look really good!! Missed you at cooking group last night. :)

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  3. I really need to try to make some sort of scone but I'm really worried that I won't get the texture right. Any tips?!

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  4. I adore scones and used to make them a lot. Your cooking club sounds fun and the polka-dot plate showcasing the scones is adorable!

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  5. These look amazing! I have a serious love affair with coconut...which pretty much means I'd likely eat the whole batch :)

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  6. Oh how I wish we had a cooking club here in spokane. Those look delish

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  7. A cooking club??? That sounds amazing. As do these scones :)

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