From the kitchen
Toasted Coconut Scones
Tender, crumbly afternoon tea pastries packed with shredded coconut and bound with coconut milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Cold Butter or Coconut Oil, cubed
- 3/4 cup Shredded Coconut, toasted
- 3/4 cup Cold Canned Coconut Milk, well shaken
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, and salt together.
- Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the toasted shredded coconut.
- Pour in the cold coconut milk and stir just until a shaggy dough forms.
- Pat into a circle, cut into wedges, place on the sheet, and bake 16 to 18 minutes until golden.
Kitchen note
Toast the coconut before folding it in, not after — raw shredded coconut baked inside the scone stays pale and a little chewy, while pre-toasting guarantees flavor and crunch throughout.
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