- The Associated Press
Coconut Almond Scones
- 3 1/2 cups unbleached flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon grated lemon rind
- 2 ounces (1/2 stick) butter
- 7 ounces almond paste, chilled
- 1 cup flaked sweetened coconut
- 1 cup coconut milk
- 1 egg
- 1 teaspoon almond extract
- 1 egg, lightly beaten with 1 tablespoon water
Preheat oven to 375 degrees.
Grease and flour a large cookie sheet, or line the sheet with parchment paper.
In a large bowl, sift flour, sugar, baking powder, baking soda and salt. Add lemon rind. Using two knives or a food processor, cut butter into flour mixture until the butter is evenly incorporated and there are no large chunks. Grate almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.
In a medium bowl, beat coconut milk, egg and almond extract until well combined. Add dry ingredients and beat with a spoon until dough pulls away from sides of bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
On a lightly floured surface, roll dough out to a 3/4-inch thickness. Using a 2 1/2-inch-diameter cookie cutter, cut out scones and place on prepared cookie sheets about 2 inches apart. Brush with egg wash and sprinkle with remaining 1/2 cup of coconut.
Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
Makes about 22 scones.
- Recipe from Andre Proust Inc.
Lemon Cake Recipe