Some people surf, read, or play video games - all to relax and turn one's brain off from the hustle and bustle of daily routines. For me, one of my loved diversions is baking!
Since the school year started (I work at a year-round school), I've been too busy to bake. I took some time out this evening to bake some goodies for my school counselor coworkers who have been working hard to get the school year started off smoothly.
Thanks to This Simple Gift's scone recipe, I modified it a bit to include some coconut flavors! The recipe below is super easy! Enjoy!
For the Scones:
2 Cups Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
1/2 teaspoon Salt
6 Tablespoons Cold Butter
1/2 Cup Buttermilk
1/2 teaspoon Coconut Flavoring
1/2 teaspoon Vanilla Flavoring
1 Egg, separated
Sweetened Shredded Coconut
2 Cups Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
1/2 teaspoon Salt
6 Tablespoons Cold Butter
1/2 Cup Buttermilk
1/2 teaspoon Coconut Flavoring
1/2 teaspoon Vanilla Flavoring
1 Egg, separated
Sweetened Shredded Coconut
For the Scones:
Preheat oven to 400 degrees. Mix dry ingredients. Cut in Butter until coarse. Make a well in the center of dry ingredients; pour in Buttermilk, Egg Yolk, and Vanilla and Coconut Flavoring. Mix together gently, until dough clings together and is sticky. DO NOT OVER MIX. Turn out onto a floured surface and shape 6-8 inches around. Cut into pie wedges or use a favorite cookie cutter. Handle as little as possible. Transfer to a baking sheet lined with parchment paper. Brush lightly with beaten Egg White and sprinkle with sweetened shredded coconut. Bake for 9-10 minutes. Cool completely. Makes 8 to 10 scones, depending on cookie cutter size.
Preheat oven to 400 degrees. Mix dry ingredients. Cut in Butter until coarse. Make a well in the center of dry ingredients; pour in Buttermilk, Egg Yolk, and Vanilla and Coconut Flavoring. Mix together gently, until dough clings together and is sticky. DO NOT OVER MIX. Turn out onto a floured surface and shape 6-8 inches around. Cut into pie wedges or use a favorite cookie cutter. Handle as little as possible. Transfer to a baking sheet lined with parchment paper. Brush lightly with beaten Egg White and sprinkle with sweetened shredded coconut. Bake for 9-10 minutes. Cool completely. Makes 8 to 10 scones, depending on cookie cutter size.
