Quick Toasted Coconut Scones
These are super quick and easy to whip up in an afternoon when you are craving something a little sweet and hot and fresh. They were the perfect vessel for the Meyer Lemon Curd that my mom got me for my birthday, as well!
I used a basic buttermilk scone recipe, with a few tweaks. First, I decided to toast some coconut to add to the dough for a little extra kick of flavor. And second, I didn’t have the time or energy to rub the butter into the dough with my hands, and thought that in a pinch, a food processor might do the trick. Thankfully, I was right, and I plan to use this method again! It took a few quick seconds of pulsing the extra cold butter into the dry ingredients until the mixture was the sandy-texture that takes a while to achieve when you use your hands.
Quick Toasted Coconut Scones (makes 6)
1 1/2 cups Flour
2 Tbsp Sugar
2 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Flaked Coconut, toasted
6 Tbsp Cold Butter
1 Egg Yolk (reseve egg white to brush onto scones before baking)
1/4 cup + 2 Tbsp Buttermilk
Place the flour, sugar, baking powder, baking soda, and salt in the food processor. Slice the butter into chunks and add that too. Pulse until mixture resembles course sand.
Whisk together the egg yolk and buttermilk.
Combine the dry and wet ingredients, with the toasted coconut, and mix until everything has been incorporated. Using your hands, form the dough into a round, flat disk, about 3/4 -1 inch thick. Using a sharp knife, slice into 6 pieces and place on baking sheet. Brush a little of the reserved egg white on top of each piece.
Bake 12-15 minutes or until slightly golden on top.
Scones should be eaten warm, but can be frozen and warmed or toasted later!
Filed under: breakfast, easy, few ingredients, finger food | 2 Comments