Lemon Coconut Scones Food

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.

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.

3-INGREDIENT LEMON SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
• Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
• Bake in the preheated oven until golden, 10 to 12 minutes.

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!