Mauiscones Recipes

MAUI SCONES

Maui Scones image

The coconut, pineapple and nuts combine in these scones to give them a taste of the tropics. From Land o'Lakes.

Provided by swissms

Categories Scones

Time 28m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 cup cold land o lakes butter
1/2 cup sweetened flaked coconut
1/2 cup macadamia nuts (or substitute any one type of nut) or 1/2 cup cashew nuts, chopped (or substitute any one type of nut)
1/4 cup crushed pineapple, drained, reserve 1 tablespoon juice
2 eggs
2 tablespoons sweetened flaked coconut

Steps:

Heat oven to 400°F.
Combine flour, brown sugar and baking powder in medium bowl; cut in butter until mixture resembles coarse crumbs.
Stir in 1/2 cup coconut and macadamia cashew mix.
Beat pineapple, reserved pineapple juice and eggs in small bowl until well mixed; stir pineapple mixture into flour mixture (mixture may be slightly dry).
Knead about 10 times or until mixture forms a dough, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 6-inch circle. Place onto large ungreased baking sheet. Cut each circle into 6 wedges. -or- Use 3" biscuit cutter to cut out round scones.
Sprinkle scones with coconut. Bake for 13 to 15 minutes or until scones are cooked through. Depending on your oven, you may need to bake longer. If scones turn golden brown, cover with foil and continue to bake until cooked through.

Nutrition Facts : Calories 258.4, Fat 14.6, SaturatedFat 7.4, Cholesterol 51.3, Sodium 156, Carbohydrate 29.1, Fiber 1.3, Sugar 12.1, Protein 3.9

THE BEST SCONES

The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

Ingredients

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

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Combine flour, brown sugar and baking powder in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup coconut and macadamia cashew mix.
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