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Coconut Scones

Source of Recipe


Tea Time (March / April 2011)



List of Ingredients



• 2 cups all-purpose flour
  
• ½ cup finely ground sweetened, shredded toasted coconut
  
• ¼ cup sugar
  
• 1½ tsp baking powder
  
• ½ tsp finely grated fresh lemon zest
  
• ¼ tsp coarse salt
  
• 6 Tbsp shortening, chilled and cut into pieces
  
• 1/3 cup plus 2 Tbsp coconut milk, divided
  
• 1 Tbsp heavy whipping cream
  
• ½ tsp pure vanilla extract
  
• Prepared lemon curd (optional)
  






Instructions



1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
   
   
2. In a medium bowl, combine flour, coconut, sugar, baking powder, lemon zest, and salt, whisking to combine. Using a pastry blender, cut shortening into flour mixture until mixture is crumbly.
   
   
3. Add 1/3 cup coconut milk, cream, and vanilla, stirring with a wooden spoon until all ingredients are combined and a soft dough forms.
   
   
4. On a lightly floured surface, roll dough to ½-inch thickness. Using a 2-inch square cutter, cut 12 scones, re-rolling scraps only once. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons coconut milk.
   
   
5. Bake until bottom edges are light golden brown, 12 to 16 minutes. Transfer to wire racks to cool slightly. Serve with lemon curd, if desired.
   
   Makes 1 dozen scones.