Vanilla Coconut Scones
These scones are coated in deliciousness.
Servings: 12 scones
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon sugar
- 5 tablespoon unsalted butter cold, grated into small pieces
- 1 cup shredded sweetened coconut
- ½ cup NESTLÉ TOLL HOUSE Premier White Morsels
- 1 ½ cup heavy cream
- 1 tablespoon vanilla extract
For the Glaze
- ¼ cup coconut milk
- 1 cups confectioners' sugar sifted
- ½ tablespoon unsalted butter melted
- ¼ cup toasted coconut for topping
Instructions
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the coconut into the dry mixture along with the NESTLÉTOLL HOUSE Premier White Morsels. Make a well in the center and pour in the heavy cream and vanilla. Fold everything together just to incorporate; do not overwork the dough.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
- Combine the coconut milk, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze, sprinkle with toasted coconut and let cool.
Notes
I love to make drop scones, just like drop biscuits. No need to get fussy with rolling and cutting perfect triangles.
Nutrition
Calories: 373kcal | Carbohydrates: 38g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 240mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 600IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 1mg