Coconut Lemon Scones Food

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded 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 theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-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 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

LEMON-COCONUT SCONES

Steps:

• Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Set aside. In the work bowl of a food processor, pulse coconut until coarsely chopped. Spread coconut on a prepared baking sheet. Toast until light golden brown, approximately 5 minutes. Let cool. In a large bowl, combine flour, sugar, lemon zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cooled coconut, stirring to combine. Set aside. In a liquid measuring cup, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring until blended. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch round cutter, cut 17 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on remaining prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 18 minutes.

COCONUT LEMON SCONES

Steps:

• Preheat oven to 375°F, spray two baking sheets with cooking spray.
• Combine flour, sugar, baking powder and salt.
• Cut in butter, add coconut and lemon zest.
• Mix eggs and milk, add to the flour mixture, but don't over mix.
• Use a scoop to divide the scones, then sprinkle with the almonds.
• Bake for 17 minutes.

VEGAN LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 400F.
• Combine all dry ingredients, including poppy seeds and lemon zest.
• Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
• Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)
• Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones) and bake for 10 minutes. They should be golden brown.
• Cool before glazing.
• Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!

COCONUT FLOUR SCONES

Steps:

• To a food processor add the coconut flour, sugar, tapioca starch, coconut oil, baking powder, and salt. Pulse until the ingredients combine to a crumbly mixture.
• Alternatively, you could use a pastry blender or fork to cut the solid coconut oil into the dry ingredients.
• To a large bowl add the eggs, plant milk, vanilla extract and whisk to combine.
• With a spatula or wooden spoon fold the dry mix into the wet ingredients to form a thick batter.
• If the batter is not thick enough, add some coconut flour until the batter is thick and moldable (give the coconut flour at least 3 minutes to absorb all of the liquid).
• Line a large baking sheet with parchment paper and place the batter on the parchment paper.
• Using your hands mold the batter into a circular shape of about 8-inches in diameter and 1-inch thick.
• Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
• Preheat the oven to 400° F.
• Remove scone dough from the freezer and cut into 8 wedges. Separate the wedges so they will bake as separate slices.
• Bake for 20 minutes or until the edges are golden and the tops are firm.
• Place the coconut flour scones to a wire rack to cool before serving.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• 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. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

COCONUT FLOUR SCONES

Steps:

• In a large bowl mix together the dry ingredients, coconut flour, tapioca starch, sugar, baking powder (I recommend sifting this), salt.
• Take the cold butter and cut it into small cubes. Add the butter to the dry ingredients and using a fork or a pastry blender, crumble the butter with the dry ingredients. Do this until the flour and the butter looks like little crumbs. It will take at least 5 minutes. Next, place this bowl of crumbled butter and flour in the freezer so it doesn't melt while working on the next steps.
• In a medium-sized bowl, add the eggs and whisk to mix.
• Add coconut milk and vanilla to the eggs and whisk to mix.
• Pour the wet ingredients over the crumbled butter and using a spatula, stir until combined. The batter should be thick enough to hold its shape. Give the coconut flour at least one minute to absorb all of the liquid. If the batter is not thick enough, add 1 tbsp of coconut flour at a time to the batter until it is at the desired thickness.
• Add the blueberries to the batter and stir to combine.
• Line a large baking sheet with parchment paper and place the batter on the parchment paper.
• Using your hands or a spatula mold the batter into the shape of a circle that is 8-inches wide and about 1-inch thick.
• Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
• Preheat oven to 400° F.
• Remove from the freezer and cut into 8 wedges.
• Separate the wedges so they will bake as separate slices.
• In a microwave-safe bowl, melt 1 tbsp of butter in the microwave.
• Brush or spoon the butter over each wedge. Sprinkle with sugar.
• Bake for 25 minutes or until the edges are golden and the tops are firm.
• Cool the scones on a cooling rack.
• To make the icing, place powdered sugar in a small bowl. Add lemon juice and stir until the icing is all combined. If you want the icing to be thinner, add more lemon juice.
• Drizzle the lemon juice over the cooled scones and serve.