Pretty in Pink Scones

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Did you know Feb 14th falls on a Sunday this year? A great excuse for some indulgence in the morning!

Cream cheese and egg yolk makes the scone moist , tender , flaky , all that you want a scone to be. You can totally skip the glaze, if you choose not to. The scone is great warm from the oven!

If you don’t have a mini food processor , mashing the raspberries with a fork and then pressing with the back of a spoon on a strainer will totally work. For milk I used 2% , but any kind that you have on hand will work ( try to stay away from fat free though!) .

Ingredients:

Coconut Scones

2 cups all-purpose flour

1/2 cup sweetened shredded coconut

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

1 stick cold unsalted butter, cut into chunks

4 tablespoons cold cream cheese, cut into chunks

1 large egg, separated

1/2 cup + 2 tablespoons cold milk

1/2 tablespoon turbinado sugar

Raspberry glaze

1/2 cup fresh raspberries

1 cup confectioners sugar

Preparation:

Coconut Scones

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Add first 6 ingredients in a food processor, pulse 10 times. Add chopped butter and cream cheese, pulse 10-15 times, until you no longer see big chunks of butter. Add egg yolk and milk , pulse until the dough starts to gather together . Processing too much will result in tougher scones. Dump all the dough on a floured surface, gather and form an almost smooth 6 inch circle (again do not overwork the dough). Cut into 8 even wedges , place them on the prepared baking sheet, about 2 inches apart.

Whisk together the egg white and 1 teaspoon of water in a small bowl, with a fork . Brush the tops of scones with the egg wash. Sprinkle turbinado sugar. Place in oven for 20-25 minutes until deeply golden . Place on a wire rack to cool completely.

Raspberry glaze

Process the raspberries in  a mini food processor until as smooth as you can get . Pour it over a strainer and press with the back of the spoon to get all the seeds out . Try to get as much raspberry pulp as possible. Whisk the confectioners sugar into the pulp until smooth . Mix in a touch milk if the glaze is thick or more confectioners sugar if thin.

Drizzle over the scones  and let sit at room temperature until set.

Makes 8 scones

 

 

 

 

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