Last night I came home in a baking mood. I looked at what I had on hand and I got excited thinking about creating a coconut scone recipe. I like scones and hot PG Tips tea with milk and a bit of sugar. So I mixed up the scones and got them in the oven. Then we sat down to family Bible reading time and soon the scones were done, right in the middle of a very interesting discussion of why Jesus looked up to heaven and blessed the food. Of course, we had to sample them and everyone approved! Here is the recipe I created!
Coconut Scones
Ingredients
1 ¾ cups unbleached all-purpose flour
3 Tablespoons sugar
1-2 teaspoons of sugar crystals or granulated sugar to sprinkle on top
1 scant Tablespoon baking powder
½ teaspoon salt
⅓ cup butter or margarine
1 egg
1 teaspoon vanilla flavoring
4-6 Tablespoons coconut milk
*Additional 1 Tablespoon coconut milk to brush on top
1 cup shredded coconut
*Additional 1-2 Tablespoons of coconut to sprinkle lightly on top
Preheat the oven to 400°. Butter a baking sheet. In a large bowl, stir in the flour, sugar, baking powder, and salt. Cut in the butter until the mixture is crumbly. In a small bowl beat the egg and vanilla and the coconut milk. Lightly mix until it forms a soft dough. Place the dough on a floured surface and gently knead it 10 times. The dough will feel springy.
Place the dough on the prepared baking sheet. Roll or hand shape it into an 8-inch circle. With a pizza cutter dipped in flour cut your dough into 8 wedges, but do not separate them. Brush the tops with the additional coconut milk and sprinkle with sugar and coconut.
Bake 14-18 minutes until the scones are lightly browning. Remove from the baking sheet and cool a bit. Serve warm.