Best Coconut Scones With Coconut Glaze Recipes

THE ULTIMATE COCONUT SCONES

The Ultimate Coconut Scones image

I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish

Provided by Boomette

Categories Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
5 tablespoons butter, cut into cubes and very cold
1 cup full-fat coconut milk (you can use the coconut milk chunks, you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut

Steps:

Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7

COCONUT SCONES

Coconut scones image

Provided by Dikla

Categories Breakfast Dessert Snack

Number Of Ingredients 11

Ingredients

3 1/3 cups AP flour ((400 g / 14 oz))
1/4 cup granulate sugar ((50 g / 2 oz))
2 tsp baking powder
1/2 cup Sweetened shredded coconut ((60 g / 2 oz))
14 tbsp Unsalted butter, cold ((200 g / 7 oz))
1 cup unsweetened coconut milk, cold ((240 ml))
2 tsp coconut extract
1 large egg, cold
2 Cups Powdered sugar ((250 g / 9 oz))
1/4 cup coconut milk ((60 ml))
1/2 Cup toasted coconut ((50 g / 2 oz))

Steps:

Prepare the ingredients by grating the butter, then mix together the coconut milk, egg, and coconut extract. Place both the butter and liquids back in the refrigerator.
In a large bowl, sift together the flour, baking powder, shredded coconut, and sugar. If time permits, allow the mixture to cool for a while in the refrigerator or freezer.
Have a large cookie pan lined with parchment paper ready to be used.
Using your hands or a fork, rub the butter in the flour until the flour is fully coated with the butter and the mixture resembles slightly wet sand.
Pour in 3/4 of the liquid mixture and use a wooden spoon, a fork, or a rubber spatula to mix in the liquid and hydrate the flour. If you notice there is some dry flour that does not mix in drizzle in a little more of the liquid. Depending on the flour brand, humidity, and the conditions of your kitchen you might use only 3/4 of the mixture or all of it.
Once the dough has come together, divide it into equal parts and shape each into a 5"x3" rectangle.
Use a knife to cut each rectangle into two squares and each square into two triangles. Line the scones on the prepared cookie pan.
Place the pan in the freezer (or refrigerator) while you heat the oven to 400F. (or up to 8 hours).
Brush the scones with any coconut milk you have left over and bake for 15-18 minutes or until the bottom edges are golden brown.
Remove from the oven and allow to cool before glazing,
To make the glaze, mix the coconut milk with the powdered sugar and mix until smooth. If needed, use more coconut milk. (Light coconut milk will dissolve in the sugar faster so start by adding 2 tbsp)