Ingredients: |
Ingredients: 4 ¼ cups all-purpose flour (use GF flour)
2 tablespoons baking powder (omit with Pamela’s Baking Mix)
1 tsp. salt (omit with Pamela’s baking mix)
¼ cup granulated sugar, plus more for sprinkling
1-2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 tsp. coconut extract
2 cups pecans, finely chopped
Glaze:
2 Tbs. unsweetened coconut milk
¼ tsp. coconut extract
¼ tsp. vanilla extract
½ to 1 cup confectioners’ sugar
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Directions: |
Directions:Make the scones: Preheat the oven to 400. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and 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.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in pecans; do not over mix.
Scoop 2-3 inch 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 15-17 minutes.
Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extracts and ½ cup confectioners’ sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
These freeze well in individual baggies for later use. I add some mini chocolate chips which make these scones really yummy. This recipe makes a bunch of scones! |
This recipe for Coconut Scones with Coconut Glaze is from