Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Iced Cinnamon Bun Scones

I'm not a breakfast person.  I'm usually at the gym during breakfast time, so my husband makes and serves breakfast to my Hungry Puppies.  Even on Saturdays, I get to sleep in (a blessed day) while he does breakfast duty.  Sunday is out because we have really early church.  Like at 8am.  Which means that sometimes my youngest Hungry Puppy (who is also not a super breakfast person) will have a slice of cheese for breakfast.  Very very  very occasionally, I will drag myself out of bed on a Sunday when church is not so early, and make a special breakfast. These scones fit that bill.  And they were devoured!  They are tender and yummy, full of cinnamon brown sugar ribbons, and topped with a quick vanilla glaze.  Delicious!

Iced Cinnamon Bun Scones

Cinnamon Brown Sugar Swirl:
2/3 cup packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, room temperature

Scones:
3 cups all purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick (8 Tablespoons) cold butter, cut into 8 slices
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Glaze:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1 to 2 teaspoons milk (enough to reach desired consistency)

Preheat the oven to 425F.  Line a baking sheet with parchment paper, Set aside.

For the Cinnamon Brown Sugar Swirl, in a food processor pulse the brown sugar, cinnamon, and butter until crumbly.  Transfer to a small bowl and set aside.

For the scones, place the flour, sugar, baking powder, salt and cinnamon in the food processor and pulse several times to blend.  Add the cold sliced butter and pulse until the butter is the size of peas.  Transfer the flour mixture to a large bowl and add the cream, egg, and vanilla.  Stir until a firm dough forms.  Sprinkle the brown sugar mixture over the dough and knead several times to incorporate the swirl, making sure not to overknead it as you want to have streaks of the brown sugar mixture.

On a floured work surface, shape the dough into into an 8 inch circle, about 1 inch thick.  Cut the circle into 8 wedges, and transfer to the prepared baking sheet, leaving about 1/4 inch of space between the wedges.  Bake for about 15 to 20 minutes, until golden brown.  Remove scones from the oven and let cool while you make the glaze.

For the glaze, combine the butter and powdered sugar in a small bowl and mix until it starts to blend together.  Add the milk and stir until the glaze is smooth.  Transfer the scones to a cooling rack, and drizzle the glaze over the top.  Serve warm.  Makes 8 large scones.

Enjoy!  -Cardamommy

Triple Chocolate Scones

I enjoy a good scone upon occasion.  These would qualify as good.  They have a nice flavor, where the chocolate is not overpowering, with wonderful bursts of smooth chocolate from the chips.  The chocolate drizzle on the top gives it a nice touch of sweetness, as the scones themselves are not overly sweet, and completes the trifecta.

Triple Chocolate Scones

Dough:

1 3/4 cups all purpose flour

1/3 cup sugar

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 ounces cream cheese, cold

1/4 cup butter, cold

3/4 cup buttermilk

1 egg

2 teaspoons vanilla

2/3 cup chocolate chips (I used Guittard milk chocolate chips)

Chocolate Drizzle:

1 cup powdered sugar

1 Tablespoon cocoa powder

1 Tablespoon water

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.  In a separate bowl, combine the buttermilk, egg, and vanilla, and whisk until well blended.  Add the cream cheese and butter to the flour mixture and using a pastry blender, fork, or your fingers, cut the it into the flour mixture until there are pieces no larger than a pea.  Add in the chocolate chips and mix, then add the liquid and stir until just combined.  

Turn out onto your work surface and knead once or twice, then pat it into a 6 x 8 inch rectangle.  cut it into 8 pieces, and transfer the pieces to the prepared baking sheet.  Bake for 18 minutes, the remove from oven and transfer scones to a wire rack to cool.  For the icing, combine the powdered sugar, cocoa powder, and water, then mix with a fork and drizzle over the scones.  Makes 8 scones.

Enjoy!  -Cardamommy

Rice Krispies Treat Scones

I found this recipe on Baking Bites the other day, and had to try it out.  I have some serious rice krispies treat lovers in my house, so this sounded absolutely perfect.  I was a little bit surprised by the small amount of sugar in the recipe, but it was just the right amount.  These scones weren't too sweet, and did actually taste like a rice krispies treat.  Be careful not to overbake, as the marshmallows tend to burn quickly.


Rice Krispies Treat Scones


3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, chilled and cut into pieces
1 1/2 cups miniature marshmallows
1 cup Rice Krispies
1 1/4 cups buttermilk
1/2 teaspoon vanilla extract
1/4 cup heavy cream, for brushing on the scones
1/2 cup sugar, for sprinkling over scones


Preheat the oven to 425F.  Line a baking sheet with parchment paper.  In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Cut in the butter using a pastry blender, or your fingers (rub the butter into the flour mixture), until the mixture resembles coarse sand with pieces of butter no larger than a pea.  Stir in the marshmallows and rice krispies, then add the buttermilk and vanilla, and stir until the mixture comes together and the flour is fully incorporated.


Turn out the dough onto a floured surface, and press the dough into an 8x12 inch rectangle.  Using a bench knife (or sharp knife), cut dough in half lengthwise.  Cut each half of the dough into four squares.  Cut each square diagonally in half to make 16 triangles.  Place on the parchment lined baking sheet about 2 inches apart.  Brush the scones with heavy cream and sprinkle with sugar.  Bake for 12 to 14 minutes, or until lightly browned.  Remove scones to a cooling rack.  Serve warm, or at room temperature.  Makes 16 scones.


Enjoy!  -Cardamommy