Strawberry White Chocolate Coconut Scones

Hello!  I hope everyone out there is doing well and enjoying their summer.  I wanted to pop in and tell you I’m still alive and okay.  I’m honestly not sure about the future of this blog.  I’ve thought about starting a new blog, maybe continuing this one, or stopping all together.  I’m not sure what’s the right choice. I gotta ponder and do some soul searching, I suppose.  My heart is just not into blogging these days. 

Anyway, here’s a recipe I made a lonnng time ago; three months ago seems like three years ago.  I haven’t created any new recipes since then.  This one was too good to go to waste!  These are yummy Strawberry White Chocolate Coconut Scones.

They’re pretty gorgeous.  They’re made with butter, coconut milk, sweetened flake coconut, white chocolate chips and fresh strawberries.  Now is the time to be eating all of those delicious berries since they’re in season!  I really love the combo of coconut and strawberries.  I wonder if you could substitute coconut oil for some of the butter?  Just an idea.  Take care and thanks for stopping by! 

Love, Me.
Strawberry White Chocolate Coconut Scones

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
1/2 cup white chocolate chips
1 large egg
1/3 cup coconut milk
1/2 teaspoon vanilla extract
Thinly sliced strawberries

Heat oven to 375 degrees F.

In a large mixing bowl, sift together flour, baking powder and salt.  Whisk in sugar until combined.  Work in butter, using a pastry blender or two forks, until well incorporated and mealy.  Stir in coconut and white chocolate chips until combined.

In a small bowl, whisk together egg, coconut milk and vanilla until well combined.  Make a "well" in the center of dry ingredients and pour the liquid mixture into the center.  Gently stir everything together until just combined.

Pat the dough into a 1 1/2-inch thick round on a cookie sheet.  Slice into 8 triangles and space evenly on cookie sheet.  Top with sliced strawberries.  Sprinkle tops of scones with sugar, if desired.
Bake scones 20-25 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks.

Makes 8 scones

Chocolate Chip Scones

Chocolate Chip Scones
Ingredients:

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup plain yogurt
1/2 vanilla extract
1 cup semisweet chocolate chips
Egg wash + Granulated sugar (optional)

Instructions:  In a large bowl, sift together flour, baking powder, baking soda and salt; whisk in sugar until well combined.  Knead in butter, using fingertips, until well incorporated and mealy.  In a small bowl, whisk together egg, yogurt and vanilla until well combined.  Stir wet ingredients into dry ingredients until just combined.  Stir in chocolate chips until just combined.  Chill dough for 45 minutes in refrigerator.

Heat oven to 375 degrees F.  

Dump dough onto a floured work surface, and lightly knead into a shaggy ball; shape into a 1-inch thick disc.  Slice into triangles or cut into rounds.  Transfer dough to a cookie sheet.  Brush with egg wash and sprinkle with sugar.  Bake 25 to 30 minutes, or until light golden brown.  Cool 2 minutes before transferring to wire racks to cool.

Makes 9 scones

Pumpkin Chocolate Chip Scones

 
Pumpkin Chocolate Chip Scones

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1/4 cup dried milk powder
1 teaspoon vanilla extract
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup semi-sweet chocolate chips
Egg wash & Cinnamon-sugar (optional)

Heat oven to 350 degrees F.

In a medium bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg; whisk in sugar until combined. In a medium bowl, whisk together pumpkin, egg, milk powder and vanilla.  Knead butter into flour mixture until pea-sized lumps form.  Fold pumpkin mixture into dry ingredients, until just combined.  Pat dough into an 8-inch round on a surface dusted with sugar.  Cut into 8 equal triangles.  Transfer to a greased cookie sheet.  Brush with egg wash and sprinkle with cinnamon-sugar. 

Bake 20-25 minutes, or until golden brown and well risen. Cool 1 minute before transferring to wire racks.

Makes 8 scones

Apricot-Almond Scones

 






Apricot-Almond Scones

2 1/2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1/2 a package (7 ounce) almond paste
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped dried apricots
1/2 cup finely chopped toasted almonds

Glaze
1 cup confectioners' sugar
2 1/2 tablespoons milk
1 tablespoon unsalted butter, melted
3/4 teaspoon almond extract
Pinch of sea salt

Pulse together bread flour, baking powder, baking soda and salt in a food processor until well incorporated.  Add butter and almond paste, and pulse until just combined and mealy.

In a large mixing bowl, whisk together eggs, granulated sugar and vanilla until well combined.  Gently stir in dry ingredients, apricot and almond until just combined (mixture will be clumpy).  Pat dough into a 9-inch tapered round on a lightly floured surface.  Slice into 8 equal triangles.  Transfer triangles to a large ungreased cookie sheet (dough won't spread much), and chill in the refrigerator for 30 minutes.

Heat oven to 375 degrees F. 

Bake scones 18-20 minutes or until deep golden brown.  (If you want the tops to be shiny, before baking, whisk together an egg and 2 teaspoons of water until combined.  Brush the tops of dough with egg mixture.) Cool 1 minute before transferring to wire racks to cool. 

To make the glaze, sift confectioners' sugar into a medium mixing bowl.  Whisk in milk, butter, almond extract and sea salt until well combined.  Drizzle glaze over cooled scones.

Makes 8 large scones

Dried Cherry Scones with Lemon-Mascarpone Glaze

Dried Cherry Scones with Lemon-Mascarpone Glaze

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/3 cup mascarpone cheese
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup dried cherries

Glaze
1/2 cup confectioners' sugar
2 tablespoons mascarpone cheese
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract

In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt until well combined. Using fingertips, knead in butter and mascarpone cheese until well incroporated. In a medium bowl, whisk together egg, lemon juice, lemon zest and vanilla until well combined. Gently stir egg mixture and cherries into flour mixture, until JUST combined. Dough should be very crumbly and dry. Pat dough into two discs, wrap in plastic wrap, and chill in refrigerator for 20 minutes.

Heat oven to 400 degrees F. Coat a large cookie sheet with cooking spray.

Place dough discs on floured counter; slice into 8 equal triangles. Transfer triangles to cookie sheet. Bake 15-17 minutes or until golden brown. Transfer scones to a wire rack to cool.

To make the glaze, in a medium bowl, stir together confectioners' sugar, mascarpone, honey, lemon zest and vanilla until well combined. Spread glaze evenly on top of scones.

Makes 8 scones

Summertime Strawberry-Lemonade Scones

Summertime Strawberry-Lemonade Scones

1 cup fresh supersweet corn
1/2 cup sour cream
1 large egg
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice + 1 1/2 teaspoons, divided use
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cornmeal, plus additional for dusting
6 tablespoons cold butter, cut into small pieces
1 cup coarsely chopped strawberries
1/3 cup confectioners's sugar

Heat oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.

In a food processor or blender, blend corn and sour cream until pureed.

In a large mixing bowl, whisk together corn puree, egg, granulated sugar, vanilla, lemon zest and 2 tablespoons lemon juice until well combined.

In a medium mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined. Knead in butter using fingertips or forks until well incorporated and mixture starts to clump together and form pea-size lumps. Stir buttery-flour mixture into corn mixture until just combined. Stir in strawberries until just combined. Chill dough in refrigerator or freezer until firm - about 20 minutes.

Place dough on a surface lightly dusted with cornmeal and form an 8-inch round; slice into 10 triangles. Transfer triangles to cookie sheets. Bake 20-25 minutes or until golden brown. Cool scones on wire racks. Drizzle with glaze.

To make the glaze, stir together remaining 1 teaspoon lemon juice and confectioners' sugar in a small bowl until well combined.

Makes 10 scones

Jam Filled-Scones

Jam Filled-Scones

2 1/4 cups unbleached all purpose flour
1/2 cup old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1/4 cup buttermilk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Jam (Raspberry, Blueberry, Strawberry, Grape, Peach, Plum, Fig, etc.)
Egg + 1 teaspoon water (optional)
Coarse sugar, for sprinkling (optional)

To toast the flour, place in a large pot over medium heat; cook 5 minutes, stirring almost constantly, until flour is light golden brown and fragrant. Sift flour into a large bowl. Return pot back to heat, add oats, and toast for 3 minutes, stirring almost constantly, until light golden and fragrant. Place oats in a food processor and process until coarsely ground.

Into large bowl with flour, sift in baking powder, baking soda and salt; whisk in ground oats until combined.

Heat oven to 375 degrees F.

When flour-oat mixture has cooled down, knead butter in, using fingertips, until well incorporated and mixture is clumpy.

In an additional large mixing bowl, whisk together egg and buttermilk until combined. Whisk in sugar, vanilla and cinnamon until combined. Gently stir the dry ingredients into the wet until just combined.

Take half of the dough, form a ball, and flatten into a disk (about a 1/4-inch in thickness) on a lightly floured surface. (If dough is hard to handle, place in freezer for about 10 minutes.) Spread a couple of tablespoons of jam on to the dough. Take remaining dough, form a ball, and flatten on top of the jam. Slice disc into 8 equal triangles and place on a greased baking sheet.

Whisk together egg + water until well combined; evenly brush on top of scones. Sprinkle with coarse sugar. Bake 20 minutes or until golden in color and crisp. Transfer scones to wire racks to cool.

Makes 8 scones

Cranberry, White Chocolate & Toasted Walnut Scones

Buttery scones loaded with toasted chopped walnuts, cranberries and white chocolate chips.

Cranberry, White Chocolate & Toasted Walnut Scones 

2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2/3 cup sweetened dried cranberries, soaked in hot water
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract
2 tablespoons finely chopped crystallized ginger

Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.

In a large mixing bowl, sift together flour, baking powder, salt and cinnamon; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in cranberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.

Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the additional egg in a small bowl and brush evenly on scones; pat crystallized ginger into the tops and sprinkle with additional sugar if desired.

Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.

Makes 12 scones

White Chocolate Chai Scones

White Chocolate Chai Scones

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon grated tonka bean (optional)
3/4 cup granulated sugar
1/2 cup chilled unsalted butter, cut into small pieces
2 large eggs, divided
2/3 cup sour cream
2 1/2 teaspoons vanilla extract
1/4 cup white chocolate chips, melted with a little shortening
Cinnamon-Sugar, for sprinkling

Preheat oven to 400 degrees F. Grease a large cookie sheet.

In a large mixing bowl, sift together flour, baking powder, cream of tartar, salt, cinnamon, ginger, nutmeg, cardamom and tonka bean; whisk in sugar until combined. Knead in butter, using fingertips, until incorporated, and small lumps form.

In a medium mixing bowl, whisk together 1 egg, sour cream and vanilla until well combined; add liquid to dry ingredients and stir until just combined. Pat dough into a 2-inch thick round on a floured surface; slice into 12 equal wedges, and transfer to cookie sheet. Whisk additional egg in a small bowl, and brush evenly on scones.

Bake for 25-30 minutes or until golden brown. Cool 10 minutes on a wire rack; evenly brush with white chocolate and sprinkle with cinnamon-sugar.

Makes 12 scones

Blueberry, White Chocolate & Toasted Walnut Scones

Blueberry, White Chocolate & Toasted Walnut Scones 

2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract

Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.

In a large mixing bowl, sift together flour, baking powder and salt; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in blueberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.

Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the addtional egg in a small bowl and brush evenly on scones; sprinkle with additional sugar if desired.

Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.

Makes 12 scones

Peach Scones

Peach Scones

Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)

Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar

Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.

Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.

In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.

Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.

To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.

*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.

Yield: 8 scones