Serves 8
45 min
Coconut Cream Pie Scones
Recipe GLPRfbc752242a5693
Tender, flaky whole wheat pastry scones infused with shredded coconut and topped with a silky coconut milk icing, toasted coconut, and graham cracker crumble. These delicate pastries are finished with a brushing of whipped egg white before baking, creating a beautiful golden exterior. Perfect for breakfast, brunch, or dessert.
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Ingredients
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups whole wheat pastry flour
1/2 cup butter, cold and cubed
2/3 cup shredded coconut
1 egg, separated
3 Tablespoons honey
1 Tablespoon unsweetened coconut milk
1/2 cup graham cracker crumbs
1 cup powdered sugar
1/2 cup shredded coconut for toasting
Additional coconut milk for icing
Directions
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt until evenly combined.
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender or fork, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout.
Gently stir in the shredded coconut until evenly distributed throughout the mixture.
Separate the egg white from the yolk, setting the egg white aside in a small bowl. In a separate small bowl, whisk together the egg yolk, honey, and 1 Tablespoon of coconut milk until combined.
Pour the wet mixture into the dry ingredients and stir gently just until the dough barely comes together. Do not overmix; the dough should remain slightly shaggy and hold together when gathered, not be smooth like cookie batter.
On a lightly floured surface, gently form the dough into a ball. Roll or pat the dough to a thickness of about 1/2 inch and shape into a circle approximately 8 inches in diameter.
Using a sharp knife, cut the dough circle into 8 equal wedges, like cutting a pie.
Transfer the scones to a greased baking sheet, spacing them slightly apart.
Whisk the reserved egg white until light foam forms. Brush the top of each scone lightly with the whisked egg white.
Bake in the preheated 400-degree oven for 10 to 12 minutes, until the scones are golden brown on top.
While the scones bake, prepare the toasted coconut. Heat a small skillet over medium heat and add the 1/2 cup shredded coconut for toasting.
Toast the coconut, stirring frequently, until it turns golden brown. This should take 3 to 5 minutes. Watch carefully, as coconut browns quickly. Once golden, immediately remove from the pan to stop the cooking process.
Prepare the icing by mixing the powdered sugar with a small amount of coconut milk (a few teaspoons to start) and stirring until you achieve a smooth, drizzle-able consistency. Transfer the icing to a small resealable plastic bag.
Once the scones have cooled slightly, snip a tiny corner off the plastic bag and drizzle the icing over each scone.
Immediately top each iced scone with the toasted coconut and graham cracker crumbs before the icing sets. Serve warm or at room temperature.
