These are scones you could consume for dessert and cookies you may eat for breakfast. A crumbly biscuit-y scone is crowned with candy vanilla glaze and dotted with flawlessly toasted flakes of light and ever-so-barely-crisp coconut. They’re a nice alternate from the berry and citrus scones that tend to get most of the attention!
Coconut scone cookies are delicious sparkling from the oven at a big own family breakfast. additionally they make a wonderful “seize and move” breakfast for busy mornings and a tasty mid-morning or afternoon snack. traditionally, scone dough is cut into triangles or circles before baking. since this is a cookie-inspired scone recipe, I opted to scoop the dough into neat little round balls earlier than baking. This makes them into bite-sized delights equipped to pop into your mouth.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup raw sugar
- 1/4 cup cold butter
- 1/3 cup, plus 1-2 tablespoons coconut cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut, toasted
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1 1/2 – 2 tablespoons milk
- 1/4 teaspoon coconut extract
- 1/4 – 1/2 cup sweetened shredded coconut, toasted
* GLUTEN FREE ALTERNATIVE
- 1/2 cup, plus 3 tablespoons brown rice flour
- 1/4 cup tapioca starch
- 2 tablespoons potato starch
- 1/2 teaspoon xanthan gum
instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment. combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
- Grate the bloodless butter and upload the butter shreds to the flour mixture. Use a fork to combine the butter into the flour until it is flippantly dispersed and about pea-sized.
- Stir together 1/three cup coconut cream, vanilla, and coconut extracts. add the drinks and stir till a free, dry dough bureaucracy. upload additional cream, only if wanted. gently fold in the coconut.
- Use a medium scoop to component 12-18 balls of dough onto a covered baking sheet. Press the cookies together along with your hands, if the dough is crumbling. Bake for 18-20 mins and take away from the oven when very slightly browned on the bottom, taking care no longer to brown the tops of the cookies.
- transfer the cookies to a twine rack. while the cookies cool, integrate the powdered sugar, milk, and coconut extract in a small bowl. Whisk till smooth. add extra cream or milk, just a few drops at a time, as had to thin the glaze.
- Drizzle the glaze over the cooled cookies and straight away sprinkle with coconut. store in an airtight container. experience!
