peach coconut scones

It feels like it's been awhile since I've cooked. The last meal was this fabulous garden inspired tomato thyme fish. I'm beginning to crave meals like this insanely good (but salty) fish dish from last Winter or this chicken tagine from several years back. The past few weekends in the kitchen have mostly been spent making small batches of tomato sauce.

But I've been really in the mood for some scones ... in part because I ran out of sourdough bread and haven't been to the store. It's a silly world where it feels easier to make a batch of scones than drive 3 miles to the store for bread - but that's my world. The base for these scones is from the coconut dream scones I made back in May. I need to try this a few more times before I call it a win - but it's hard to turn down scones this easy. The coconut milk completely changes the process and cuts about 30 minutes out - but they are clearly coconut. Also, a little part of me still enjoys grating all the frozen butter.

I was originally planning on a batch of strawberry poppy lemon poppy seed scones... but instead opted for coconut peach. See, I was cutting up the strawberries and they just didn't seem right. A quick look in the fridge for other options gave me either pancetta or peach. I was already locked into the coconut ... so peach it was. Pancetta and coconut just seem like a bad idea.

A couple notes:

  • PEACH // I cut up a whole big peach for this. It was too much. Use your judgement better than I did. Yes, I love seeing the hunks of peach in the dough but its not exactly as exciting to me as hunks of chocolate or blueberries or just butter.
  • COCONUT MILK // Because of the added peaches, one can of coconut milk was just a touch too little. I needed to add a splash of milk to get the dough to stay together. It might have been fine without it but the chunky-ness of the peaches made me a bit nervous
  • FREEZER PREP // Sometimes its hard to make delicious scones in the morning. Thankfully scone dough loves to be frozen overnight. After tossing the baking sheet in the freezer to harden up (step 4), I opted to just wrap the sheet up in plastic wrap and bake them in the morning. It worked wonderfully.

Here's how it goes. 
(Step 1) Line a baking sheet with parchment paper.

(Step 2) Whisk together sugar, flour, baking powder, and salt in a medium bowl. Add in diced peach. 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, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and maybe sprinkle with toasted coconut chips. 

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


1/2 cup powdered sugar, sifted 
2 Tbsp full fat coconut milk 
2-3 drops pure coconut extract 
3 Tbsp toasted coconut chips

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