Coconut almond scones recipe

Recipe for coconut almond scones in our easy biscuit recipes collection.

Recipe ingredients

• 3 1/2 cups unbleached flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon grated lemon rind
• 1/4 cup butter
• 7 ounces almond paste, chilled
• 1 cup flaked sweetened coconut
• 1 cup coconut milk
• 1 egg
• 1 teaspoon almond extract
• 1 egg, lightly beaten with 1 tablespoon water

How to make coconut almond scones

• Preheat oven to 375 degrees F. Grease and flour a large cookie sheet, or line the sheet with parchment paper.
• In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind.
• Using two knives or a food processor, cut the butter into flour mixture until the butter is evenly incorporated and there are no large chunks.
• Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.
• In a medium bowl, beat the coconut milk, egg and almond extract until well combined.
• Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball.
• Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate.
• On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
• Using a 2 1/2 inch diameter cookie cutter, cut out the scones and place on prepared cookie sheets about 2 inches apart.
• Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut.
• Bake for 15 minutes or until they are a light golden brown and spring back to the touch.

• Corn cakes with raspberry butter
• Corn dodgers
• Cornmeal biscuits
• Cranberry scones
• Cream biscuits
• Currant scones

• Chocolate chip scones
• Cinnamon bun scones
• Cinnamon scones
• Cinnamon walnut scones
• Cloud biscuits
• Coconut scones

Pagination   [1]   [2]   [3]

Biscuit recipes  •  biscuit-recipes.net © 2012

Sitemap  •   Privacy policy  •   Contact