Coconut Scones with Coconut Glaze

By WheretheMagicHappens

This recipe is from the Food Network Magazine.

If you are a coconut lover, you will love these scones. You get a triple hit of coconut flavor from shredded coconut, coconut milk and coconut extract.

I sprinkled a little shredded coconut on them while the drizzle was still wet so that it would adhere.

Ingredients

• Scones:
• 4-1/4 cups Flour
• 2 tbsp Baking Powder
• 1 tsp Salt
• 1/4 cup Sugar, plus more for tops
• 2 cups Shredded Coconut
• 1-1/2 cups Unsalted Butter, cold and cut into cubes
• 1 cup Unsweetened Coconut Milk
• 4 Eggs, lightly beaten
• 1 tsp Coconut Extract
• 2 cups Pecans, finely chopped
• Glaze:
• 2 tbsp Unsweetened Coconut Milk
• 1/4 tsp Coconut Extract
• 1/4 tsp Vanilla
• 1/2 - 1 cup Powdered Sugar

Details

Servings 20

Preparation

Step 1

Preheat oven to 400 degrees.

Line 2 baking sheets with parchment paper.

Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined.

Stir in the pecans; do not over mix.

Scoop 2-3 inch mounds of dough onto the prepared baking sheets.

Sprinkle the tops with sugar and bake until golden brown, about 15-17 minutes.

Glaze:
Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup of powdered sugar in a bowl until smooth, adding more sugar as needed to thicken to a drizzle consistency.

Drizzle over the scones while still slightly warm.