These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing the sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.
- 2 cups flour
- 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
- 1/2 cup sugar
- 2 1/2 teaspooons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
- 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla
- Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
- Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
- Pat dough on baking sheet 1/2 " thick, form into a circle and cut into 10 wedges.
- Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
- Bake at 425º F for 15 - 18 minutes, they will be golden in color.
- 4 cups rhubarb
- 3 cups sugar
- Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal.
- Yield: approx 4 jelly jars.