Recipe: Yummy Coconut scone

Coconut scone. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly.

A crumbly biscuit-y scone is topped with sweet vanilla glaze and dotted with perfectly toasted flakes of light and ever-so-slightly-crisp coconut. They're a nice change from the berry and citrus scones that tend to get most of the attention! These scones have a subtle coconut flavour from coconut milk and fine desiccated coconut. You can have Coconut scone using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Coconut scone

1. Prepare 360 g of self-raising flour, plus more for dusting.
2. It's 2 tbsp of desiccated coconut.
3. Prepare 1/2 tsp of salt.
4. You need 1 tsp of baking powder.
5. Prepare 90 g of butter, cut into cubes.
6. You need 4 tbsp of caster sugar.
7. It's 180 ml of milk (I prefer almond milk).
8. You need 1 tsp of vanilla extract.
9. It's squeeze of lemon juice (to help the scone raise).
10. It's of Roasted coconut flakes (optional).
11. Prepare of beaten egg, to glaze.
12. Prepare of jam and clotted cream, to serve.

With the perfect scone texture of tender interior and crisp exterior, you'll be wanting to make these for breakfast, brunch, morning tea, afternoon tea and everything in between. Lime and Coconut Scones I've found the unsweetened flakes to give less of a chewy texture when you bite into the scone than if you were to use sweetened shredded coconut. It also gives more of an authentic coconut flavor. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This Vegan Coconut Scone Recipe has a light, crumbly texture and deep coconut flavor thanks to its secret ingredient—virgin coconut oil. For an added treat, serve Vegan Coconut Scones with jam and coffee or tea.

Coconut scone step by step

1. Heat oven to 180’c. Pour some self-raising flour into a large bowl with salt, desiccated coconut and baking powder, then mix. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in caster sugar..
2. Put some milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add some vanilla extract and a squeeze of lemon juice, then set aside for a moment.
3. Put a baking sheet in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first..
4. Scatter some flour onto the work surface and tip the dough out..
5. Form the dough and your hands with a little more flour, then add some coconut flakes if you prefer, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Brush the tops with a beaten egg, then carefully place onto the hot baking tray..
6. Take a 5cm cutter and dip it into some flour. Press into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four..
7. Brush the tops with a beaten egg, then carefully place onto the hot baking tray..
8. Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. I have mine with pineapple jam recipe is here cookpad.com/uk/recipes/11193697-easy-peasy-pineapple-jam.
9. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.

Coconut Chocolate Chunk Scones are made with coconut milk, coconut, toasted coconut, chocolate chunks, and a sweet coconut glaze! Coconut lovers will LOVE this scone recipe. The scones are perfect for breakfast, brunch, or with a cup of tea or coffee. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning.