Coconut Scones With Coconut Glaze Food

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:

• 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.

COCONUT-GLAZED ORANGE SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs, 1 cup milk and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times. , Roll into a 14x8-in. rectangle. Using a floured pizza cutter, cut widthwise into 2-in. strips, then cut diagonally into 2-in. strips, forming diamond shapes. Place 2 in. apart on baking sheets coated with cooking spray. , Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks. , For glaze, in a small bowl, combine the confectioners' sugar, coconut extract and enough remaining milk to achieve desired consistency; drizzle over scones. Serve warm.

LIME AND COCONUT SCONES

Steps:

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
• Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
• Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
• Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
• Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
• Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
• Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
• Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
• Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

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.

ORANGE COCONUT SCONES

Steps:

• Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Cut in the butter until crumbly.
• Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined.
• Pat dough out on a lightly floured surface into an 8-10″ circle. Cut into 6 wedges.
• Place scones about an inch apart on baking sheet lined with silpat or sprayed with non-stick spray.
• Bake at 400° for 13-15 minutes or till lightly browned.
• For glaze: Mix powdered sugar, orange juice, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut.

COCONUT SCONE COOKIES

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
• Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
• Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
• Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
• Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze.
• Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut. Store in an airtight container. Enjoy!

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.

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an 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 the flour mixture until just combined. Stir in the pecans, do not overmix.
• Scoop 2"-3" 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.

COCONUT SCONES

Steps:

• Prepare the ingredients by grating the butter, then mix together the coconut milk, egg, and coconut extract. Place both the butter and liquids back in the refrigerator.
• In a large bowl, sift together the flour, baking powder, shredded coconut, and sugar. If time permits, allow the mixture to cool for a while in the refrigerator or freezer.
• Have a large cookie pan lined with parchment paper ready to be used.
• Using your hands or a fork, rub the butter in the flour until the flour is fully coated with the butter and the mixture resembles slightly wet sand.
• Pour in 3/4 of the liquid mixture and use a wooden spoon, a fork, or a rubber spatula to mix in the liquid and hydrate the flour. If you notice there is some dry flour that does not mix in drizzle in a little more of the liquid. Depending on the flour brand, humidity, and the conditions of your kitchen you might use only 3/4 of the mixture or all of it.
• Once the dough has come together, divide it into equal parts and shape each into a 5"x3" rectangle.
• Use a knife to cut each rectangle into two squares and each square into two triangles. Line the scones on the prepared cookie pan.
• Place the pan in the freezer (or refrigerator) while you heat the oven to 400F. (or up to 8 hours).
• Brush the scones with any coconut milk you have left over and bake for 15-18 minutes or until the bottom edges are golden brown.
• Remove from the oven and allow to cool before glazing,
• To make the glaze, mix the coconut milk with the powdered sugar and mix until smooth. If needed, use more coconut milk. (Light coconut milk will dissolve in the sugar faster so start by adding 2 tbsp)