A lot of tea lovers are avid gardeners, but I'm not one of them. I'd much rather be in my kitchen, cooking or baking. My hubby does all our yard work. Unbeknownst to him, I snapped the photo below while he was doing some upgrading in our backyard patio area. I'm in awe of other people's beautiful gardens, but we only grow day lilies and hostas since they don't require a lot of care.
Yesterday was sunny skies and 70 degree temperatures, so I decided to do an outdoor blog post.
I made a batch of coconut scones, and am sharing the recipe with you. The recipe began as a basic Land O' Lakes scone recipe a few years ago, and I kept experimenting with it until I developed a coconut scone recipe.
Coconut Scones
2 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter, cold and cut into small cubes
1/2 cup whipping cream
1/4 cup coconut milk
1/3 cup macaroon coconut [finely chop shredded coconut in food processor]
1 teaspoon coconut extract
1 cup white chocolate chips [coarsely chopped]
Preheat oven to 400 degrees. Combine first four ingredients in bowl. Cut in cubed butter until mixture resembles small peas. Add remaining ingredients stirring just until mixture is moistened and holds together. Wrap in Saran plastic wrap, and let rest in refrigerator for 30 minutes. Turn dough onto a lightly floured surface [or between two pieces of parchment paper] and roll out to about 1/2 inch thickness. Cut into circles with 3-inch biscuit cutter [or size of your choosing]. Place on a parchment lined cookie sheet. Brush tops with egg wash, and sprinkle with coarse sugar. Bake for 12-15 minutes until a light golden brown. Enjoy!
Sometimes I serve them with coconut cream pudding instead of mock Devonshire cream. I reduce the amount of milk called for on the package directions to get a stiffer consistency.
