Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
White Chocolate Coconut Scones
Description:
Our guests absolutely rave over these scones! Ingredients: 3 cups flour 2 teaspoons baking powder 1 teaspoon salt 8 tablespoons cold unsalted butter 1 cup coconut 1/2 cup white chocolate chips 1 1/4 cups milk 2 tablespoons sugar Glaze (optional) 2 drops of coconut extract 1 cup confectioners' sugar 2 Tablespoon milk Directions: Sift together 3 cups all-purpose flour, 2 teaspoons baking powder and 1 teaspoon salt in a large bowl. Cut 8 tablespoons (1 stick) butter into bits and, with your fingertips, mix into flour mixture until it resembles coarse meal. Using a large spoon, stir in 1 cup coconut and 1/2 cup white chocolate chips and 1 and 1/4 cups milk and 2 tablespoons sugar until combined. Transfer to a lightly floured surface and, with floured hands, knead it until it forms a dough. Roll out dough into a 9” round (about 1/2 inch thick) and cut out scones with a 2 1/2 inch round cutter. Arrange scones 1 inch apart on a buttered large baking sheet and gently re-roll and cut out scraps. Bake scones in middle of a 350 degrees F oven until pale golden, about 15 minutes, and transfer to a rack to cool.  Recipe Summary: Yield: 10 Prep Time: 10 minutes Cook Time: 15 minutes Comments: Other recipes by Fitzgerald's Irish B&B: Fitzgerald’s Irish Breakfast Pie Baked Pineapple Toast | |
Recipe Provided By:
Fitzgerald's Irish B&B Painesville, OH  Detailed Listing | Website Painesville Bed and Breakfast Inns |