white chocolate glazed lavender coconut scones______________________Lightly sweetened, flaky biscuits scented with lavender, coconut, and lemon, topped with drizzles of sweet white chocolate glaze.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup unsweetened coconut flakes
- 1 tbsp dried lavender
- 1 tbsp lemon zest
- 3 tbsp sugar
- 1/2 cup COLD butter (1 stick)
- 2/3 cup canned full fat coconut milk + more for brushing
- 1 tbsp lemon juice
- 1/4 cup white chocolate chips
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 37 degrees and line a baking sheet with parchment paper.
- In a glass measuring jar or a bowl, combine coconut milk with lemon juice and set in the fridge to stay chilled. This becomes your "buttermilk."
- In a large bowl, combine flour, baking powder, salt, coconut flakes, and lavender.
- On a separate small plate, sift lemon zest with sugar until evenly distributed. Add to the dry ingredients. I find that mixing the zest and the sugar helps it meld into the dough much more nicely!
- Cut the cold butter into the dry ingredients with your hands or a pastry cutter until only pea-sized bits are visible. I usually slice chunks to more easily work with them rather than just dumping the whole stick into the floury wad. You can also try grating it.
- Pour in coconut "buttermilk" and stir until dough just comes together but is still shaggy. Do not overmix.
- Turn dough onto a floured surface. Pat into a rectangle about 10 x 8 inches in measurement. With a sharp knife, slice into 9 scones. Transfer to baking sheet, leaving about 1 inch of space in between them. Bake 18-20 minutes until the bottoms are golden brown. Remove from oven. Cool for about 5 minutes on the sheet, then move to a wire rack.
- While the scones bake, prepare the glaze. Melt white chocolate chips in the microwave in :30 increments, stirring after each, until smooth. Let cool five minutes. Stir in powdered sugar and enough milk to thin into a glaze - I used about a tablespoon.
- Drizzle warm scones with glaze and top with additional dried lavender, as desired. Serve warm with butter, coffee, or tea.