Ingredients

The following ingredients have 4 Servings
  • 2/3 cup Sliced Almonds
  • 1/2 cup Shredded Sweetened Coconut
  • 2/3 cup Sugar
  • zest of one Large Lemon
  • 4 cups Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup cold Unsalted Butter
  • 2/3 cup Shredded Sweetened Coconut
  • 2 large Eggs
  • 1/4 cup Buttermilk
  • 1/4 cup Unsweetened Coconut Cream
  • 1/4 cup Lemon Juice
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Butter, melted
  • 1 cup powdered Sugar
  • 1/4 teaspoon Coconut Extract
  • 2 tablespoons Unsweetened Coconut Cream

Instruction

  • To prepare the toasted almonds and coconut, heat a large skillet over medium heat.
  • Add the almonds in a single layer. Stir frequently until the almonds are golden and toasted. Remove from the skillet and set aside.
  • Repeat the same method with the coconut. After both have been toasted, stir them together in a medium-sized bowl. Set aside.
  • In a small bowl, combine the sugar and zest. Rub the zest and sugar together with your fingers to release the oils.
  • In a large bowl, combine the flour, baking powder, sugar with zest, and salt. Cut the butter into the flour mixture using 2 knives or a pastry blender. (Alternatively, I love this simple trick to cut butter into flour that uses a cheese grater.) Stir in the coconut. Set aside.
  • In a smaller bowl, combine the 2 eggs, buttermilk, coconut cream lemon juice, and vanilla. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together.
  • Turn out on a lightly floured counter and knead a few times until it holds it's shape.
  • Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9-inch circle. Dust the bottom of the circles with flour.
  • Cut each circle into 6 or 8 triangles. Place the triangles on a parchment-lined baking sheet.
  • Bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.
  • Cool on a wire rack until cool enough to handle.
  • To Freeze: cool completely, then place in a gallon-sized Ziploc bag. Freeze unglazed for up to 1 month.
  • Combine all of the glaze ingredients in a bowl. Whisk well to combine.
  • Glaze the cooled scones by placing the scones on a cooling rack over a large sheet of parchment paper.
  • Slowly drizzle glaze on top of the scones.
  • Immediately sprinkle with the toasted almonds and coconut. When the glaze is dried, serve the scones.