By now it’s no secret how much I like coconut, and I have been having a craving that just won’t quit. Just when I think I’ve reached the end of my coconut obsession, another recipe pops up, I start to salivate, and then you know what happens….I bake!
I’m head over heels for coconut and seem to have gone bonkers for it. I just hope you are not bored by the number of recipes I’ve posted that contain coconut, because here is another one. These scones contain a match-up of coconut with lime and they are incredibly good. Their texture is not quite as crumbly as some scones, leaning more toward cake-like, but served warm from the oven, plain or with raspberry jam they are perfect. You can also serve them for dessert with fresh strawberries or coconut sorbet for a special treat. My idea for dressing them up was to make a glaze from confectioners’ sugar and lime juice . I hope you enjoy these scones.
You will note that the recipe calls for heavy cream in the dough and for brushing the tops. I thought that with the butter they contain, more fat from the cream was not needed, so I substituted buttermilk and still got a very tender scone. Since these are made primarily in the food processor, you must be careful not to over-process the dough or the scones will not be tender. If the dough seems wet, that’s OK, work in extra flour by kneading lightly on a floured surface.
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 1/2 cups unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold butter, cut into chunks
- zest of 2 limes
- 1/4 cup freshly squeezed lime juice
- 1/2 cup whipping cream (or buttermilk)
- 1 egg
- 1 – 2 tablespoons cream for brushing tops
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
Preheat the oven to 425*F. and prepare a baking sheet by lining with parchment paper or silicon mat.
In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and salt. Pulse it together just to mix. Add the cold butter and pulse until the butter has been cut into the floor and you have a coarse crumb. Add the lime juice and about 2/3’s of the zest and pulse.
In a small bowl or measuring cup, whisk together the 1/2 cup cream (or buttermilk) and egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.
Turn the dough out onto a well floured surface, and using the extra flour, work it into the dough and pat the dough into a round disc. Using a floured knife cut into 8 wedges.
Brush tops of the scones with the 1-2 tablespoons cream (or buttermilk). Bake for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan. While they are cooling, make the glaze.
In a small bowl, combine the powdered sugar and lime juice Whisk together to get a thin glaze. Drizzle over the tops of the warm scones and sprinkle with remaining zest.
SOURCE: adapted from a recipe by Heathercristo. com