COCONUT SCONES with Almonds and Chocolate for Christmas Morning

Love coconut and scones? Then this recipe is for you.

A simple and delicious treat for breakfast on Christmas morning.

Pour yourself a hot cup of aromatic coffee and enjoy your Coconut Scones.

After all, with all the festivities going on Christmas Eve, starting your
Christmas morning with a comforting breakfast is a must.

YOU deserve it ~

photography is a new creative outlet for me. (as I mentioned in my last post dated 12/16/11).

Snapped Christmas-themed photos which coincided with various Christmas songs.

A special ‘Thank You’ to those who allowed me to post their music videos.

Also, a huge "Thank You" and BIG HUG to my sister-in-law Nelly for posing in the photo titled,

When Love Was Born. Nelly is expecting her first.

My brother John and his wife Nelly are so thrilled for their precious baby to come.

Here are ALL the Christmas-themed photos I took for the Christmas season.

Click on the song title to listen to the beautiful Christmas music.

Season of Love by Jaci Velasquez

The Heart of Christmas by Matthew West

Give This Christmas Away by Matthew West and Amy Grant

Christmastime by Michael W Smith

Glory To God by Downhere

One Silent Night by Jaci Velasquez

When Love was born by Mark Schultz

Hallelujah (Light Has Come) by BarlowGirl

You're Here by Francesca Battistelli

~          ~          ~          ~         ~         

I’m looking forward to warm scones. Off to the kitchen to bake…

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 23 min

Cook Time: 17 min

Level: Easy

Serves: 20

Ingredients

SCONES:

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks (12 oz) cold unsalted butter, cubed

1 cup unsweetened coconut milk

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped (I used almonds)

½ cup chocolate chips (my addition)

COCONUT GLAZE:

2 tablespoons unsweetened coconut milk

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

PREPARE SCONES:

1.      Preheat the oven to 400 degrees Fahrenheit.

2.      Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

3.      Line 2 baking sheets with parchment paper.

4.      Shred coconut in food processor. (I like it shredded fine)

5.      Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

6.      Add the cubes of cold butter.  Mix on low speed.

7.      Raise speed to high and beat until the mixture is in coarse crumbles.

8.      Whisk the coconut milk, eggs and coconut extract in a separate bowl.

9.      Pour egg mixture into the flour mixture.

10.  Mix until just combined. (DO NOT OVERMIX)

11.  Add almonds.

12.  Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

13.  Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

14.  Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

15.  Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract, vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF

BAKING IS MY ZEN

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

PREPARE SCONES:

Preheat the oven to 400 degrees Fahrenheit.

Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

Line 2 baking sheets with parchment paper.

Shred coconut in food processor. (I like it shredded fine)

Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

Add the cubes of cold butter.  Mix on low speed.

Raise speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in a separate bowl.

I was only able to find an imitation extract. Not my first choice. But, will do for now.

Pour egg mixture into the flour mixture.

Mix until just combined. (DO NOT OVERMIX)

Add almonds.

Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract,

vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

Have a wonderful Christmas with loved ones…

enjoy your freshly baked Coconut Scones.

Coconut Scone just out of the oven…

love the melted chocolate…delish!

Merry Christmas!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul