Coconut Scones With Coconut Glaze

This is the winning recipe from the Food Network Magazine's August/September 2009 secret ingredient recipe contest. It was submitted by Stacy Rae Garwood of Temecula, CA. Stacy's triple dose of the secret ingredient--coconut milk, coconut extract and shredded coconut--separated her from the pack. The glaze is just sweet enough that you don't need jam.

• Ready In: 45 mins
• Yields: 20 scones

Ingredients

• 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
• 1 1⁄2 cups  cold unsalted butter, cubed (3 sticks)
• 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
• 1⁄2-1  cup confectioners' sugar

Directions

1. Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an 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.
2. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix.
3. Scoop 2"-3" 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.
4. 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.