Coconut Almond Scones
Ingredients
- 0 cup unbleached flour
- 0.5 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp grated lemon rind
- 0.3 cup (1/2 stick) butter
- 7 oz almond paste, chilled
- 1 cup flaked sweetened coconut
- 1 cup coconut milk
- 1 each egg
- 1 tsp almond extract
- 1 each egg, lightly beaten with 1 tablespoon water
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Grease and flour a large cookie sheet, or line the sheet with parchment paper.
- 3
In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt.
- 4
Add the lemon rind.
- 5
Using two knives or a food processor, cut the butter into flour mixture until the butter is evenly incorporated and there are no large chunks.
- 6
Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.
- 7
In a medium bowl, beat the coconut milk, egg and almond extract until well combined.
- 8
Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball.
- 9
Knead 5 or 6 turns to get a nice consistency.
- 10
The dough should be firm enough to roll out but still delicate, not stiff or dry.
- 11
On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
- 12
Using a 2 1/2-inch diameter cookie cutter, cut out the scones and place on prepared cookie sheets about 2 inches apart.
- 13
Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut.
- 14
Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
- 15
Makes about 22 scones.