Walnut and Coconut Scones

A different version of the House Scone this week. We opted for Walnut and Coconut. We added a tsp of coconut extract to the recipe along with the vanilla.

Nice lamination, and the flavors were nice. I liked the extra pop of coconut.

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar

1/2 cup butter, one stick

1 cup chopped walnuts

1 cup shredded sweet coconut

1 egg, separated

1 tsp vanilla

1 tsp coconut extract

3/4 cup heavy cream

Raw Sugar. for topping

Method

Combine the first 5 ingredients.

Cut in 1 stick of butter.

The best method is to freeze the butter, then grate it using a box or flat grater.

Blend the butter into the mixture using your fingers to incorporate.

Add 1 cup of the addition of your choice. I added a cup of chopped walnuts and a cup of sweetened coconut.

Next, combine the following ingredients and add to the flour-

1 egg yolk, saving the egg white for the glaze

1 tsp vanilla

3/4 cup heavy cream

Using a large spoon, stir the dough ingredients until the dough is moistened and holds together.

Line a baking sheet with parchment paper or Silpat mat.

Scrape the dough onto the floured pastry mat using your hands or a rolling pin, and shape the dough into a square or rectangle that is 3/4" thick.

Using a knife, cut the scones into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 10 minutes.

Preheat the oven to 375˚. Some recipes say 425˚, but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar.

Bake for 18 to 20 minutes.