LEMON-COCONUT SCONES
Yield: 17 scones • Preparation: 25 minutes • Bake: 17 to 18 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Set aside. In the work bowl of a food processor, pulse coconut until coarsely chopped. Spread coconut on a prepared baking sheet. Toast until light golden brown, approximately 5 minutes. Let cool. In a large bowl, combine flour, sugar, lemon zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cooled coconut, stirring to combine. Set aside. In a liquid measuring cup, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring until blended. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch round cutter, cut 17 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on remaining prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 18 minutes.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the 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 theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
LEMON AND LAVENDER SCONES
These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.
Provided by Marilyn
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir baking soda and yogurt together in a bowl.
- Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
- Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
- Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
- Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
- Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 23.5 g, Cholesterol 43.9 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 314.2 mg, Sugar 7.3 g
COCONUT LEMON SCONES
Make and share this Coconut Lemon Scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 27m
Yield 24 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F, spray two baking sheets with cooking spray.
- Combine flour, sugar, baking powder and salt.
- Cut in butter, add coconut and lemon zest.
- Mix eggs and milk, add to the flour mixture, but don't over mix.
- Use a scoop to divide the scones, then sprinkle with the almonds.
- Bake for 17 minutes.
Nutrition Facts : Calories 215.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 38.5, Sodium 190.2, Carbohydrate 26, Fiber 1.2, Sugar 9.2, Protein 3.7
COCONUT ALMOND SCONES
Make and share this Coconut Almond Scones recipe from Food.com.
Provided by LoriInIndiana
Categories Scones
Time 33m
Yield 22 scones
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Line baking sheets with parchment paper or silpats.
- 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 the 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 ½ 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, not stiff or dry.
- On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining ½ cup of coconut.
- Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
- Makes about 22 scones.
Nutrition Facts : Calories 206.9, Fat 9.3, SaturatedFat 5.2, Cholesterol 24.8, Sodium 156.7, Carbohydrate 27.7, Fiber 1.5, Sugar 10.8, Protein 4
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5/5 (9)Total Time 30 minsEstimated Reading Time 5 mins
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
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