The Pioneer Woman Tasty Kitchen
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Coconut Cream Scones

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Level: Easy

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Description

Moist cream scones with a hint of wheat and coconut.

Ingredients

  • 1-½ cup All-purpose Flour
  • ½ cups Whole Wheat Pastry Flour
  • ⅓ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ⅓ cups Unsalted Butter, Cut Into Small Cubes
  • ½ cups Unsweetened Dried Coconut
  • ½ cups Heavy Cream, Plus 1 Tablespoon
  • 1 whole Egg, Beaten
  • 1 teaspoon Vanilla Extract
  • Turbinado Sugar And Shredded Coconut, For Sprinkling On Top

Preparation

Preheat oven 375 degrees F.

Mix dry ingredients together in a large bowl. Cut in the butter with a pastry blender or your fingers. Add in dried coconut and stir together.

Combine whipping cream, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid (retaining about a tablespoon for the glaze), stirring until the batter forms moist clumps.

Gather together with your hands and knead lightly until dough forms a ball. Pat dough into an 8-inch round. Cut circle into 8 wedges.

Take the reserved tablespoon of liquid to use as a glaze. Brush the tops of the scones with the glaze and sprinkle with turbinado sugar and a little shredded coconut.

Bake for approximately 15-20 minutes until lightly browned. Remove from the oven, let cool on wire racks and enjoy!

Notes:

I save a tablespoon of the liquid for the glaze so as not to have to waste another egg to make a small amount of glaze.

You don’t have to use whole wheat pastry flour if you don’t have any but I think it adds a nice sweet earthy taste to the scones. You can even use regular whole wheat flour but it makes it a tiny bit heavier.

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