Ingredients
The following ingredients have 4 Servings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter (cold cut into cubes)
- 1 - 1 1/2 cups coconut, shredded
- 1 cup buttermilk or heavy cream (35 %) - plus extra for brushing on scones
- 1/2 cup lemon or pineapple juice
- 2 cups icing or powdered sugar
- 1 tablespoon butter
- 1 lemon, zest finely grated (if using lemon juice or if desired)
- cooking spray
Instruction
- Preheat your oven to 400 degrees.
- Prepare a rimmed baking sheet with cooking spray and set aside.
- In a large bowl combine the flour, baking powder, salt, and sugar.
- Using 2 forks, add butter and mix until it looks like crumbs.
- Add buttermilk or heavy cream and stir until blended.
- Add coconut and stir until incorporated.
- Roll the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
- Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on your prepared baking sheet and brush the tops with a little heavy cream.
- Bake for 15 to 20 minutes until beautiful and brown.
- Let the scones cool a bit before you drizzle on the glaze.
- In a small saucepan, over low heat, combine juice with the powdered sugar until dissolved.
- Whisk in the butter and lemon zest if using. Stir constantly until smooth. Drizzle the glaze on top of the scones. Serve and enjoy!
