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Valentine's Day: Coconut Scones




Source of Recipe


CC Times - Recipe by Chef Paul Olaf Lively


List of Ingredients




2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup shredded coconut
1/4 cup almond paste
1/3 cup butter, cut into small pieces
1/3 cup milk
1 egg
1 teaspoon almond extract
8 Chef Paul Lively Truffles (any flavor)
1 egg mixed with 1 teaspoon honey for glazing
2 tablespoons powdered sugar
1 cup crème fraiche



Recipe



Preheat oven to 350 degrees F.

Spray a cookie sheet with quick releasing cooking spray (or line with parchment paper).

In a large bowl, sift together flour, sugar, baking powder and salt.

Incorporate coconut, butter and almond paste.

With your hands, using rubber gloves, break up butter and almond paste, mixing until it resembles coarse crumbs or cornmeal.

Mix in the egg, milk and almond extract.

Combine all the ingredients to form the dough.

Roll out onto a floured surface to a 1/2-inch thickness.

With a heart-shaped cookie cutter, or a large-mouth glass, cut 8 hearts or circles.

With your fingers, make an opening in the center of the scones.

Place a truffle into each center.

Brush with glaze, and bake 14 to 16 minutes or until golden brown.

Dust with powdered sugar, serve with crème fraiche.