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SCONES - Coconut Scones with Coconut Glaze
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| Coconut Scones with Coconut Glaze Recipe courtesy Stacy Rae Garwood for Food Network Magazine (5 Stars) Serves: 20 For the Scones: | |
| 4 1/4 cups | all-purpose flour |
| 2 tablespoons | baking powder |
| 1 teaspoon | salt |
| 1/4 cup | granulated sugar, plus more for sprinkling |
| 2 cups | shredded coconut |
| 3 sticks | cold unsalted butter, cubed |
| 1 cup | unsweetened coconut milk |
| 4 large | eggs, lightly beaten |
| 1 teaspoon | coconut extract |
| 2 cups | pecans, finely chopped |
| ~ For the Glaze: | |
| 2 tablespoons | unsweetened coconut milk |
| 1/4 teaspoon | coconut extract |
| 1/4 teaspoon | vanilla extract |
| 1/2 to 1 cup | confectioners' sugar |
~
Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
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