These scones are out of this world. With a double dose of coconut inside the scone and sprinkled on top, they are a coconut lover’s dream come true. The white chocolate chunks are a lovely complimentary flavor and a nice surprise as you bite into one. Moist and not too crumbly these will please even non-scone lovers. Truly delectable!
Coconut-White Chocolate Scones
Adapted from What’s Gaby Cooking
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
5 tablespoon unsalted butter, cold, grated
1 cup shredded sweetened coconut
½ cup white chocolate morsels
1 1/2 cup heavy cream
1 tablespoon vanilla extract
For the Glaze
1/4 cup milk, coconut, almond or regular
1 cups confectioners’ sugar, sifted
1/2 tablespoon unsalted butter, melted
1/4 cup toasted coconut for topping
Preheat the oven to 400 F.
Combine the flour, baking powder, salt, and sugar together. Add the grated cold butter to the dry mixture and gently combine with a wooden spoon until the butter is evenly distributed and the mixture ressembles coarse oatmeal.
Fold the coconut into the dry mixture along with the white chocolate. 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 16 mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more or less. I found 16 was just the right size. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 14 minutes, or until the top just barely turned golden brown. Watch them closely as the bottom can burn where any white chocolate has settled.
Combine the 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 and sprinkle with toasted coconut. You can toast regular sweetened coconut in the microwave, dry skillet or on an oven sheet, stirring often, for a minute or so.