Coconut Scones With Coconut Glaze

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• for the scone
• 4 1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar (plus more for sprinkling)
• 2 cups shredded coconut
• 1 1/2 cups unsalted butter (cold and cut into cubes)
• 1 cup unsweetened coconut milk
• 4 large eggs (lightly beaten)
• 1 teaspoon coconut extract
• 2 cups pecans (finely chopped)
• for the glaze
• 2 tablespoons unsweetened coconut milk
• 1/4 teaspoon coconut extract
• 1/4 teaspoon vanilla extract
• 1/2-1 cup confectioners' sugar

Recipe

• 1 preheat the oven to 400 degrees.
• 2 line 2 baking sheets with parchment paper.
• 3 whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.
• 4 beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• 5 whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined.
• 6 stir in the pecans; do not overmix.
• 7 scoop 2-3 inch mounds of dough onto the prepared baking sheets ~ a large ice cream scoop works well for this.
• 8 sprinkle the tops with sugar and bake until golden brown for 15-17 minutes.
• 9 meanwhile, make the glaze: whisk the coconut milk, coconut and vanilla extracts and 1/2 cup of confectioners sugar in a bowl until smooth, adding more surag as needed to thicken to a 'drizzle' consistency.
• 10 drizzle over the scones while still slightly warm.