One of my favorite treats to get here in the city is a coconut cream scone from Dean and DeLuca. The scones are fluffy and have just the right amount of sweetness to them. I've been dying to try to replicate those scones for awhile now, and I finally found a recipe that comes pretty close. I can satisfy my cravings at home, but I can still look forward to the real thing whenever I'm near a Dean and DeLuca!
These coconut cream scones would make the perfect addition to an Easter Brunch. Coconut always reminds me of Easter...maybe it's because the flakes resemble the fake grass in my Easter baskets when I was little!
You should definitely give these a try! And for anyone who is afraid of tackling a scone recipe, let me tell you, THESE ARE THE EASIEST SCONES EVER. Honest to goodness. Usually scones and biscuits require cutting in cold butter which is always the biggest pain! These rise without using cold butter and you won't run the risk of a dry scone because the coconut milk is pure MAGIC. I want to use coconut milk in all of my scones now.
Coconut Cream Scones
Scones:
1/2 cup sugar
1/3 cup sweetened shredded coconut
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups full fat coconut milk
1/8 teaspoon coconut extract
Glaze:
1/2 cup powdered sugar
2 tablespoons coconut milk
2 drops coconut extract
1/4 cup toasted coconut
Directions:
1. Preheat oven to 425 degrees.
2. Mix together sugar, flour, coconut, baking powder and salt.
3. Add the coconut milk and extract and mix until a rough dough forms. It will be sticky!
4. Place the dough on a lightly floured surface and gently shape into a 12-in circle.
5. Cut the circle into 6 even triangles and place them at least an inch apart on baking sheet (use a silicone mat or parchment paper).
6. Bake for 15-20 min or until golden/an inserted toothpick comes out clean. Let cool.
7. For the glaze, mix together the powdered sugar, coconut milk, and coconut extract.
8. Drizzle the glaze over the scones and sprinkle with toasted coconut!
