Coconut Scones with Vanilla Bean Glaze

Posted by Jill on July 27, 2012 in Breakfast, Food, Muffins/Scones | 2 comments

I’ve really been into coconut lately. From blueberry muffins to smoothies, it’s been everywhere. I love it. Reinman, not so much. Which means more goodies for me.

My favorite part of this recipe is the glaze. I absolutely adore vanilla beans, so it was a no brainer to add some into my glaze. Those tiny dark flecks make everything so pretty.

These scones are rustic, crunchy at times from the coconut flakes, and a tad bit sweet from the glaze. They’re perfect with a cup of coffee or tea. They’re best eaten right after they’re made, but they still taste pretty good the next day, too.

Coconut Scones with Vanilla Bean Glaze

recipe adapted from Heather Christo Cooks

Ingredients:

• 2 cups whole wheat pastry flour (or all-purpose flour)
• 1/2 cup sugar (I actually left this out)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup finely shredded unsweetened coconut
• 8 T butter, cold
• 2/3 cup coconut milk
• 1 egg
• extra flour for rolling out the dough
• glaze: 1/2 cup powdered sugar, 1 vanilla bean split and seeded, 2 T coconut milk

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
2. Whisk flour, sugar, baking powder, baking soda, salt and shredded coconut in a large bowl. Using a cheese grater, grate in butter and mix until you get a crumbly mixture.
3. In another small bowl, whisk together the coconut milk, and egg. Pour cream mixture into flour mixture and mix until dough forms.
4. Put dough on a lightly floured surface and knead a few times. Form into a disc, and cut into 8 wedges. Place wedges on the lined baking sheet.
5. Bake for 15-18 minutes or until golden brown. Let cool for a few minutes and make up your glaze.
6. For the vanilla bean glaze: In a small bowl, whisk together your powdered sugar, seeds from the vanilla bean, and coconut milk. Whisk until you get the consistency you want. If you don’t have a vanilla bean, you can use 1 tsp vanilla extract or vanilla bean paste.
7. Enjoy!

– the Jilb

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