Coconut Scones

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 21 minutes

Zutaten

2 1/2 cups Self-Rising Flour (note 1)

1 can Coconut Condensed Milk (11.25 oz equivalent to 1 1/2 cup + 1 tablespoon, note 2)

1/2 cup Coconut Cream (canned, note 3)

1/2 cup Shredded Coconut (Unsweetened) (note 4) )

1 teaspoon Coconut Extract

Anweisungen

Preheat the oven to 425 °F (230 °C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.

In a mixing bowl add self-rising flour, condensed milk, coconut cream, shredded coconut, and coconut extract if used.

Use a rubber spatula to stir and form a moist consistent scone dough.

Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape. Use your hands to pat side and form a nice round shape.

Brush the top with almond milk, and sprinkle some extra shredded coconut. Press with your hands to stick to the dough.

Use a sharp knife to cut 8 triangles from the disc.

Place each scone on the prepared baking sheet leaving them two inches apart. They rise in the oven.

Bake the scones for 12-14 minutes at 425 °F (230 °C) or until golden brown on top and a toothpick inserted in the center of the scone comes out clean.

Nährwertangaben

• Portionsgröße: 1 scones
• Kalorien: 379.4 kcal
• Gesamtfett: 12.2 g
• Gesättigtes Fett: 9.2 g
• Ungesättigtes Fett: 2.1 g
• Cholesterin: 16.8 mg
• Natrium: 79 mg
• Gesamtkohlenhydrate: 59 g
• Ballaststoffe: 1.5 g
• Zucker insgesamt: 29.6 g
• Eiweiß: 9.3 g