Stacy’s Coconut Scones

Featured in the February 2010 Newsletter
Recommended Pairing: Ariana, Moscato
Makes 1 dozen

Scone Ingredients:
4 ¼ cup all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
¼ cup granulated sugar, plus more for sprinkling
2 cups coconut, shredded
3 sticks unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups pecans, finely chopped

Glaze Ingredients:
2 tablespoons unsweetened coconut milk
¼ teaspoon coconut extract
¼ teaspoon vanilla extract
½ to 1 cup confectioners’ sugar

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir in the flour mixture until just combined. Stir in the pecans; do not overmix. Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15-17 minutes.

Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extract and ½ cup confectioners’ sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.