Coconut Almond Scones Recipe
Ingredients:
3.5 c of flour (unbleached)
1 Tbsp of baking powder
1 pc of egg
1/2 tsp of baking soda
1/4 c of butter (1/2 stick)
1/2 tsp of lemon zest
1 c of coconut (sweetened); flaked
1 c of coconut milk
7 ozs of almond (paste); chilled
1/2 tsp of salt
1/2 c of sugar (granulated)
1 tsp of almond (extract)
1 pc of egg & 1 Tbsp of water; beaten lightly
Instructions:
Preheat the oven with temperature of 375 degrees-F.
Either place wax paper or grease a large-sized baking sheet.
Sift sugar, flour, baking powder, salt and baking powder. Add in 1/2 tsp of lemon zest. Use a pastry blender, add diced butter to dry mixture ’til chunks are not visible. Mix paste, half cup coconut on to dry mixture.
Whisk together extract, milk and egg ’til blended well inside a medium-sized bowl. Add in dry mixture and blend using wooden spoon ’til dough is no longer sticking on to the mixing bowl. Knead 5-6 times to achieve desirable consistency. Make sure dough is not dry or stiff and is firm to be rolled out.
Roll dough over a lightly-floured surface into a half inch thickness. Cut dough into 2.5 inch diameters. Transfer to baking sheets a couple of inches from each other. Using the water and egg mixture, brush dough and coat with reserved coconut flakes. Bake ’till golden-brown and bounces back when touched for about 18-20 minutes.
>> Coconut Almond Scones Recipe