"Mudpie Girl" Bakes: Coconut Scones

When I was a child, my mom would make "scones" which were fried breadserved hot with warm honey butter. They were delicious! As an adult I heard about English scones and tried them a few times at a brunch or purchased from the store. Although they looked delicious, they were mostly dry and tasteless. One year for my birthday, my friend, Kim Ramirez, invited me to her home for English tea and scones. YUM! finally, warm, moist, delicious scones with whipped cream and jam. So delicious! Since then, I have tried several scone recipes. I have liked some of them but I have to say, "my search for the perfect scone is OVER!! If you LOVE coconut, like I do, you should really try these. These are the flakiest, most tender and delicious scones I have ever tasted. I got this recipe from Heather Christo Cooks at www.heatherchristo.com

I changed the oven temperature and the glaze recipe a bit. Just because; "That's what I do!!"

Coconut Scones with Vanilla Glaze (makes 6 large)

Heat oven to 400 degrees
In a large mixing bowl using a pastry blender or fork, mix together the following:
(You can mix this in a food processor if you prefer but I find it to be much flakier when mixed by hand).
-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

Make a well in the middle of dry ingredients and pour in the following:
-1/3 cup coconut cream (the thick stuff on the top of a can of coconut milk)
-1/3 cup cold heavy whipping cream
-1 egg (beaten)
Mix with a fork just until all just until blended. DO NOT over mix. Knead 3 x then, using a rolling pin, roll into a 2" thick circle on a lightly floured silicon pad or pastry pad. Cut circle in half then in thirds to make 6 pieces. For loftier scones, refrigerate overnight or for at least 1 hour. They are great cooked right away too.

Make the glaze:
Vanilla Coconut Glaze
Whisk together:
-½ cup powdered sugar
-1 tsp vanilla bean paste or extract
-2 Tbs cream
-2 Tbs coconut cream
-1/2 tsp coconut emulsion (if you have it)

Drizzle hot scones with plenty of glaze then top with toasted coconut.

I used sweetened flaked coconut for the toasted coconut top. Coconut can be toasted in a nonstick frying pan by heating over medium heat and turning often. Coconut browns quickly to watch it carefully. You can also brown coconut in a 350 degree oven. Check after 5 minutes and stir coconut for even toasting. Continue to toast, checking every 3 minutes to stir until coconut is a warm golden brown. Allow to cool on paper towels or parchment paper.

Warning: The steam from the coconut is very strong and will hurt your eyes so be sure to open the oven and allow the steam to escape for a moment before poking your head in to check the coconut.

1. In a large mixing bowl using a pastry blender or fork, mix together the following:

(You can mix this in a food processor if you prefer but I find it to be much flakier when mixed by hand).

-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

2. Make a well in the middle of dry ingredients and pour in the following:

-1/3 cup coconut cream (the thick stuff on the top of a can of coconut milk)

-1/3 cup cold heavy whipping cream

-1 egg (beaten)

Mix with a fork just until all just until blended. DO NOT over mix.

3. Knead 3 x then, using a rolling pin, roll into a 1" thick circle on a lightly floured silicon pad or pastry pad.

4. Cut circle in half then in thirds to make 6 pieces. For loftier scones, refrigerate overnight or for at least 1 hour. They are great cooked right away too.