Strawberry Coconut Scones Recipes

STRAWBERRY SCONES RECIPE

Steps:

• Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
• In a second small mixing bowl, beat 2 eggs then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
• Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
• Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar and bake at 400˚F for 15-16 min, or until puffed and golden.
• Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.

STRAWBERRY-COCONUT SCONES

Steps:

• Preheat oven to 375 degrees.
• Grease a large baking sheet.
• Mix first 6 ingredients in a large bowl.
• In a small bowl blend cream and eggs together, then pour over flour mixture, add strawberries, and stir just until mixed and dough clumps together.
• Scrape dough onto center of prepared baking sheet and pat into a 9-inch round (dough will be very sticky).
• Sprinkle dough with 2 tbs of sugar.
• Grease a long knife and cut round of dough into 8 wedges, but don't separate wedges.
• Bake 30-35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean.
• Recut wedges.