Aggie's Orange Coconut Scones
- 3 1/4 cups plus 2 tablespoons self-rising white flour
- Pinch fine sea salt
- 1 3/4 tablespoons organic sugar, plus 1/4 cup for topping
- 2 teaspoons baking powder
- 4 tablespoons unsalted butter, softened, plus more for serving
- 2 eggs
- 1 cup cold milk, plus 1 tablespoon for glaze
- 1 large orange, zested
- 1 egg yolk
- 1/4 cup fresh coconut, grated
- Honey, for serving
- Line a large baking tray with parchment paper or a silicone mat and set aside.
- Preheat the oven to 300 degrees F.
- Sift the flour, salt, sugar, and baking powder into a large bowl.
- Cut the butter into small cubes and rub it into the flour with your hands.
- In a medium bowl, lightly beat the eggs, and then add the milk.
- Pour the egg mixture into the flour mixture and mix it until just blended.
- Add 3 teaspoons of orange zest and lightly knead the dough.
- It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails.
- Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness.
- Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough.
- Put them on the prepared baking sheet, about 1-inch apart.
- In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops.
- In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone.
- Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes.
- Cool the scones on a wire rack and then split them.
- Serve warm, with butter and honey.
flour, salt, sugar, baking powder, unsalted butter, eggs, cold milk, orange, egg yolk, fresh coconut, honey
Taken from www.foodnetwork.com/recipes/aggies-orange-coconut-scones-recipe.html (may not work)