Thursday, February 21, 2013

Strawberry Coconut Almond Scones

The first time I tried to make scones it was basically a small disaster. I finally found a recipe by Tyler Florence that gave me some success.  Now with my new found confidence I decided to experiment with some strawberry scones.  I was really excited to see how these turned out, then as the dough formed I got that old feeling of self-doubt.  Flashbacks of my first scones came flooding back to me and I thought I was headed for another disaster.  Then it all came together and I was so thrilled when I pulled these beautiful fluffy babies out of oven.  I served these with a special cream cheese spread that I will post tomorrow.

3cups all purpose flour
1 Tbs baking powder
1/2 tsp salt
2Tbs white sugar
3 eggs
1/3 cup of coconut milk ( see note)
5 Tbs chilled butter
1 cup chopped fresh strawberries
1/2 cup baker's coconut
1 cup sliced almonds (plus more for garnishing)

Note:  You can always use regular milk or half and half in these scones.  I had some drinkable coconut milk (the beverage kind found by the regular milk, soy milk and almond milk). 

In a large mixing bowl, mix together flour, baking powder, salt and chilled butter until it's mixed into a coarse crumble.  In a separate bowl beat eggs and milk together until well combined.   Mix together the dry ingredients with the eggs/milk mixture, chopped strawberries, shredded coconut and sliced almonds.  The dough will form, but will look wet. 

Flour a clean surface well and place scone mixture.  Add some more flour to the top of the dough and pat down into a circle or square about 1/2 inch thick.  Cut scone mixture into triangle or squares.  Place on a greased baking sheet.  Baking in a 425 degree oven for 17-22 minutes.  Serve warm with butter, jam or cream cheese.

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