Wednesday, 4 September 2013

My Coconut Buttermilk Scones

Just so happened to be craving coconut scones one morning so I thought of making up a recipe. Well, what do you know! It came out scrumptious and my husband was there to taste. It's been my go to recipe for scones ever since. If I want buttermilk scones, I just omit the coconut.

Here's the recipe :)

Coconut Buttermilk Scones
2cups all-purpose flour, plus more as needed
4-5 tbsp sugar
1 tablespoon baking powder
1/2 heap tsp baking soda
1 tsp salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup dessicated/shredded coconut
1 egg, beaten with 1 tablespoon water or milk
Preheat the oven to 200 degrees celsius
Place 2 cups of flour, sugar, the baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Coconut with small handful of flour and, with the mixer still on low, add the coconut to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles or you can use a round cookie cutter to shape out circles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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