Recipe by Boomette
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
Top Review by Baby Kato
I really enjoyed these lovely scones, they were light, tender, flaky and delicious. Just perfect served warm with a little butter and just as great toasted with a little more butter and homemade raspberry jam. I made them as written, but I did use flaked coconut. My batter was a little sticky so I added a little extra flour to shape it, just before baking. Thank you for sharing this winner with all of us Boomie. I can't wait to try these with stewed strawberries and cream. Updated: I made strawberry shortcake with your scones, split them, added stewed strawberries and vanilla ice cream, for an amazing dessert. Thanks again for sharing this versatile treat.
- 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
Directions See How It's Made
- 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!