Easter treats

April 18, 2000

A pot of coffee, a pitcher of juice and an Easter basket brimming with homemade muffins or scones is a cheerful wake-up call on Sunday morning.

A continental breakfast is easy to set out and should fill tummies - if you count in a few chocolates, too - until the big family dinner in early afternoon.

cont. from lifestyle

Breakfast pastries, such as Coconut Almond Scones, can be baked a day ahead. Those not eaten can be frozen and served another time.

The yellow cake layers for Lemon Cake with Lemon Butter Frosting, a pastel confection for Easter dinner dessert, also can be baked a day ahead. The Lemon Filling can be made up to three days in advance and refrigerated. Make the frosting and assemble closer to serving time.


- 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

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