Toasted Coconut SconesFrom CIDER MILL INN BED AND BREAKFAST
Cooking Time:20-25 minutes
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1/4 cup packed brown sugar
- 2 tsp baking powder
- 1/2 cup (1 stick) cold unsalted butter
- 1 large egg
- 1 1/4 cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1/2 ts coconut extract
Glaze: 1 cup confectioners sugar, 1 Tbsp milk, 1/2 tsp coconut extract
Preheat the oven to 375 F, line 2 baking sheets with parchment paper.
Whisk together flour, sugar, baking powder & salt, cut the butter into the dry ingredients until crumbly.
In a separate bowl whisk together the egg, coconut milk and extracts.
Add wet ingredients to the dry ingredients and stir gently until dough is evenly moistened.
Knead the dough 2 or 3 times on a floured work surface.
Divide in half, pat each half into a circle about 1/2 inch thick.
Divide each circle into 8 wedges.
Transfer to baking sheet, bake 20 -25 minutes until golden brown.
Whisk together confectioners sugar, milk and coconut extract for glaze.
Let scones cool 10 minutes then brush with glaze.