coconut dream scones

I get a lot of magazines at my house - like more than 10, maybe more than 15... and to be honest, it used to be almost 20. But one of my favorite things in the world is just to sit and read in the sun. Since I rarely pay more than $10-$15 for a subscription, I never feel guilty for not reading every article. I just try to get one new thing out of each issue. A new recipe, house idea, gift idea, DIY, fun fact, etc. Just one thing. 

But lately, I haven't been reading as much and the pile is getting out of control. It's excessive and there is a strong potential that I have an avalanche in my living room. So last week when Real Simple came in the mail, I immediately put it in my bag to read on the train. I wasn't 10 pages in when I saw the most beautiful scones in all the world. I am going to call them coconut dream scones ... but in reality they are called coconut cream scones with a hint of lime. I've made a lot of scones over the past 5 years but these are hands down in the top 5. So flipping amazing.

A few things about these gems:
  • Vegan and dairy free // If you know me at all, absolutely neither of those is my goal in life. Ever. But I followed this recipe so closely that I did everything exactly as she had done. Which meant no milk or butter just "coconut milk". This is pretty much the opposite of my previous post on scones (link).
  • Shaggy Dough // Like I said before, I followed her notes exactly. I didn't try to make the dough the consistency I normally would have in part because I only had exactly the amount of almond milk called for, no extra to pull the dough together more like I would. 
  • Preparation // My scone dough is normally "loose" but this was beyond loose. I was really nervous about this because it felt like the scones would just fall apart at any second. Instead of rolling out the dough, folding it, freezing it, and rolling it again ... this was just shape the dough, cut it, freeze it, and cook it. 
  • Overnight // For the first time ever, I made scones in advance and then cooked them the next morning. You essentially just do all the steps except the cooking. After the scones were frozen solid (like 20-25 mins), I just wrapped up the pan tightly with saran wrap. Then the next morning, unwrapped the pan and popped them in the oven. Beyond easy. I'm absolutely doing this again.
I was nervous enough about this recipe and the outcome that I didn't tell my friends that I would have scones for breakfast until after the first batch was out of the oven. But one bite, and I was ready to share. They are so phenomenal that I can't wait to make them again. How many flavors go with coconut? I'm not sure, but I'm going to find out. 

Here's how it goes.
(Step 1) Line a baking sheet with parchment paper. Place sugar, toasted coconut, and lime zest in a food processor and pulse for 1 minute. 

(Step 2) Whisk together coconut-sugar, flour, baking powder, and salt in a medium bowl. Combine coconut milk and coconut extract; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms. 

(Step 3) Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Cut each circle into 6 wedges and gently pull apart. Use a spatula to gently (again) place scones on the baking sheet.

(Step 4) Chill baking sheet in the freezer for 20 minutes while preheating oven to 425°F. 

(Step 5) Brush scones with coconut milk and bake for 16 minutes. Cook until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. 

(Step 6) Let scones cool / rest for about 5 minutes before drizzling with glaze. For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with toasted coconut chips. 

Shopping List (based on this original recipe)
1/2 cup sugar 
1/3 cup sweetened shredded coconut, toasted 
1 tsp lime zest 
3 cups flour 
1 Tbsp baking powder 
1 tsp salt 
1 can full fat coconut milk (1 1/2 cups)
1/8 tsp pure coconut extract 

1/2 cup powdered sugar, sifted 
1/8 tsp salt 
1 tsp lime zest 
1 1/2 tsp lime juice 
2 Tbsp full fat coconut milk 
2-3 drops pure coconut extract 
3 Tbsp toasted coconut chips

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