Yield: 8 to 10 scones
I had a disastrous experience trying to perfect some strawberry muffins for y’all and I needed some reassurance that I wasn’t a total failure at baking so I whipped up some of these scones. These come from the fabulous blog, What’s Gaby Cooking. I follow her on social media and watched her snap some delicious raspberry-white chocolate scones for Mother’s Day and after a quick search on her site, found these babies just screaming for me to make them. I just happened to have some coconut cream from that creamy coconut rice that you all should have made already, and I needed to use it up stat. P.S. if you haven’t already gone to What’s Gaby Cooking, you really should…her food is delicious, fresh and beautiful. P.S.S. (or P.P.S.? I never know) you should also follow her on social media because she’s super cute and entertaining.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold butter, coarsely grated with a box grater
1 cup shredded sweetened coconut
1/2 cup white chocolate chips
1-1/2 cups heavy cream
1 tablespoon vanilla extract
1 tablespoon heavy cream
Turbinado sugar, for sprinkling on top
1/4 cup coconut cream (or coconut milk)
1 tablespoon heavy cream
1/2 to 2/3 confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 cup shredded sweetened coconut, for topping
Preheat the oven to 400°. Line a large baking sheet with parchment paper.
Combine the flour, baking powder, salt and sugar and whisk to combine. Add the grated butter and, using a fork, toss to combine until you see butter running throughout the flour mixture. Add the coconut and white chocolate chips and stir to combine. In a measuring cup, combine the heavy cream and vanilla extract. Make a well in the center of the flour mixture and add the heavy cream. Gently mix the ingredients together, taking care not to overmix the dough. The dough should not be sticky and just come together. Turn the dough onto a lightly floured surface and pat into a circle approximately 1/2-inch-thick. Cut the dough into 8 to 10 wedges and transfer to the parchment-lined sheet. Alternatively, you can use a scoop to form 10 to 12 small mounds of dough. Brush heavy cream on top of each scone and sprinkle with turbinado sugar. Bake for 20 to 22 minutes, until lightly golden brown.
Combine all of the glaze ingredients in a small bowl and mix thoroughly. If you are using coconut milk, you may not need to add the heavy cream to achieve the right consistency.
In a small skillet, toast the coconut over medium heat, stirring frequently, until lightly golden brown, about 8 to 10 minutes. Let the scones cool slightly; drizzle the glaze over top and sprinkle with the toasted coconut.
Inspiration: Vanilla Coconut Scones on whatsgabycooking.com