May 11th, 2012
I think I have had about a million requests for salads lately. And I have the recipes all ready to go for you- I swear.
But then I made these Coconut Scones the other day. They were so freaking good that I truly felt it would be a criminal offense if I did not share them with you IMMEDIATLEY.
They are so, so moist, and stay that way for days. I slathered mine in raspberry jam and my eyes involuntarily rolled back in my head. That good.
Please, Please, someone tell me that their mom loves coconut and they will make these for her for Mothers Day? If your mom is a coconut lover (mine is) then she deserves these. She NEEDS them.
Speaking of Mothers Day, what are you doing on Sunday? I predict that I will squeeze 2 hours (please, please, please) of hard won quiet in between family gatherings. I would like to spend those in bed in solitary peace and quiet, while wearing sweatpants and watching Bravo. Ideally while eating these coconut scones. Is that so really much to ask? Realistically, I will settle for the dog not pooping on the carpet 10 times like last year.
Coconut Scones with Vanilla Glaze, yields 6 large scones
-2 cups flour
-½ cup sugar
-1tsp baking powder
-½ tsp baking soda
-½ tsp salt
-1 cup finely shredded unsweetened coconut
-8 Tbs butter, cold and cut into 1” pieces
-1/3 cup coconut cream (the thick stuff on the top of a can of coconut milk)
-1/3 cup cold cream
Flour for rolling out the dough
-½ cup powdered sugar
-1 tsp vanilla bean paste or extract
-2 Tbs cream
THIS IS WHAT THE COCONUT CREAM LOOKS LIKE. DON’T SHAKE THE CAN BEFORE YOU OPEN IT SO THAT THE CREAM STAYS IN A THICK LAYER ON TOP.
2) In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and coconut. Pulse to combine.
3) Add the butter and pulse until you have a coarse crumb.
4) In a small bowl, combine the coconut cream, the cold cream and the egg and whisk it together.
5) Pour the cream mixture into the food processor and pulse until you have a wet dough.
6) Transfer the dough to a lightly floured surface and gently form a disc.
7) Slice the disc into 6 equal wedges and transfer them to the sheet pan.
8) Bake at 350 degrees for 18 minutes.
9) While you are letting the scones cool for a few minutes, whip up the vanilla glaze.
10) In a small bowl, whisk together the powdered sugar, vanilla and cream until you have a smooth glaze.
11) Drizzle the glaze over the still hot scones.
12) Enjoy them immediately or keep them in an airtight container for up to several days.