Tuesday, March 5, 2013

Lemon Coconut Scones

My cast has come off, yay! and now I'm learning how to use my arm again. Very busy now winding up some long overdue projects and busy packing because I'm moving to a new country soon. 

So anyway, here's a quickie. I made this recipe for a friend's cookbook, but he didn't end up using it. Still, I think it's too delicious to keep to myself. It's a moist, delectable scone with lemon accents. Kind of like gourmet fa'apapa. Enjoy.

Lemon Coconut Scones
Makes 12

3 cups (375 g) flour
4½ teaspoons baking powder
6 tablespoons (90 g) sugar
¾ teaspoon salt
½ cup (110 g) cold butter
¾ cup (60 g) shredded coconut, unsweetened
2-3 teaspoons (10-15 ml) lemon zest
1½ cups (360 ml) thick coconut milk

Lemon glaze:
¼ cup sugar (50 g)
3 tablespoons (45 ml) lemon juice

Preheat the oven to 210°C (410°F) and grease or line a baking sheet.

Sift together the flour, baking powder, sugar and salt in bowl. Add the butter and cut into the flour mixture with a pastry cutter or two knives until it is crumbly. Add the coconut and lemon zest, mixing to combine. Add the coconut milk and mix just until the dry ingredients are moistened. Cut or shape into 12 scones. 
Place on the baking sheet and bake for about 15 minutes or until golden brown and risen.

While they are baking, make the lemon glaze by heating the sugar and lemon juice in a small pot over gentle heat until the sugar is dissolved. When the scones come out of the oven, brush the glaze generously over them.