Sunday, February 14, 2010
Coconut Scone Hearts
So here's another Valentine treat that I made with my silicone heart molds. This one is adapted from a Coconut Scone recipe from the Food Network. One of my relatives was raving about this recipe at Thanksgiving so this was a good excuse to test it. And it certainly is a keeper if you are a coconut lover!
I halved the recipe and used almonds instead of pecans. The glaze made out of coconut milk is especially yummy. The molds worked perfectly. I had a bit of dough leftover that I just baked in mounds on a silicone mat, and that worked great, too. So you really don't need the heart molds.
Coconut Scone Hearts
2 1/8 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/8 cup granulated sugar, plus more for sprinkling
1 cups shredded coconut
1 1/2 sticks cold unsalted butter, cubed
1/2 cup unsweetened coconut milk
2 large eggs
1/2 teaspoon coconut extract
2 cups almonds, finely chopped
1. Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, baking powder, salt, sugar, and coconut.
2. Add the cubed butter. Beat with a mixer at medium speed until combined, then at high speed until it forms coarse crumbs.
3. In another bowl, lightly beat the two eggs. Shake the coconut milk in the can to combine it before opening. Add 1/2 cup of the coconut milk and the coconut extract and stir until combined. Add to the butter crumb mixture and mix by hand until just combined. Stir in the almonds - do not overmix.
4. Fill the heart molds about half way with batter and gently push into the mold. (If you don't have molds, drop large spoonfuls in mounds on a silicone mat or parchment paper.) Sprinkle the tops with sugar.
5. Bake for 15 - 18 minutes, or until just golden and a toothpick comes out clean from the center. Let cool for a couple minutes, then tip to release. Cool on a baking rack.
6. While still warm, drizzle with coconut glaze. Makes 16 scones.
Coconut Milk Glaze
1 cup powdered sugar
2 tablespoons coconut milk
1/4 teaspoon coconut extract