|
Category: |
Category: |
| |
|
Vanilla Coconut Scones |
|
Ingredients: |
Ingredients: 4 c all-purpose flour
1 c sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, cold
1/4 c coconut oil
1 egg
1 c milk
2/3 c plain or vanilla yogurt
2 tsp vanilla extract
2/3 c grated semi-sweet chocolate
|
|
Directions: |
Directions:Preheat oven to 395ºF. Line 2 baking sheets with parchment paper.
Whisk together dry ingredients in a large bowl.
Cut in butter and coconut oil.
Whisk together egg, milk, yogurt, and vanilla in separate bowl then pour into a well in the dry ingredient mixture.
Mix with a fork just until no clumps of flour are left, adding in the grated chocolate near the end. Do not overmix.
Scoop batter into mounds a few inches apart on prepared pans.
Bake until edges are just barely starting to brown and tops spring back when gently pressed, about 18 minutes (if making large scones).
Allow to cool slightly before topping with German chocolate mixture. |
| |
|
German Chocolate Cake Filling |
|
Ingredients: |
Ingredients: 1/2 c brown sugar
1/2 c granulated sugar
1/2 c butter
3/4 c evaporated milk
3 egg yolks
1 c chopped pecans
1 1/4 c shredded coconut
1 1/2 tsp vanilla extract
1/4 tsp salt
|
|
Directions: |
Directions:In a saucepan, add both sugars, butter, evaporated milk, and egg yolks. Whisk over medium heat until mixture comes to a boil.
Continue cooking and whisking until mixture thickens over medium-high heat, about 3 - 5 minutes.
Remove from heat and stir in pecans, coconut, and vanilla.
Cover and refrigerate until ready to use.
The filling may need to be reheated slightly to make it easier to scoop onto scones.
Finish by drizzling scones with 1/3 c semi-sweet chocolate melted with 1 1/2 tsp coconut oil. |
|
Number Of
Servings: |
Number Of
Servings:12 large |
Personal
Notes: |
Personal
Notes: I created these scones for an SoT Lite class that I taught.
|
This recipe for German Chocolate Scones is from