Indulge your senses with the delightful aroma of freshly baked Toasted Almond and Coconut Scones that will transport you straight to a cozy café! These scrumptious scones, with their golden crust and tender, buttery interior, are not just a treat for the taste buds but also a feast for the eyes. Imagine biting into a warm scone, the crunch of toasted almonds mingling with the sweet, chewy coconut, all while you sip your favorite cup of tea or coffee. Ready to impress your family and friends with this easy yet elegant recipe? Let’s dive in and make baking magic happen in your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup toasted almonds, chopped
- 1/2 cup shredded coconut
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped toasted almonds and shredded coconut until evenly distributed throughout the flour mixture.
- Make a well in the center of the dry ingredients and pour in the heavy cream. Gently stir with a spatula or wooden spoon until the mixture just comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
- Place the scones on the prepared baking sheet, leaving space between each one to allow for spreading during baking.
- If desired, brush the tops of the scones with a little extra heavy cream to achieve a golden brown finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your toasted almond and coconut scones warm or at room temperature. They are perfect on their own or served with butter, jam, or clotted cream.
Tips
- Chill Your Butter: For the flakiest scones, make sure your butter is very cold. You can even freeze it for a few minutes before cubing it to ensure it stays firm while mixing.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they come together. Overmixing can lead to tough scones, so handle the dough gently!
- Experiment with Flavors: Feel free to customize your scones by adding chocolate chips, dried fruits, or different nuts. The base recipe is versatile and can be adapted to your taste.
- Perfectly Cut Wedges: Use a sharp knife or bench scraper to cut the scones for clean edges. This will help them rise evenly in the oven.
- Bake in Batches: If you have a smaller oven, consider baking the scones in batches to ensure they bake evenly and get that beautiful golden color.
- Serve Warm: For the best experience, serve your scones warm from the oven with a pat of butter, a dollop of jam, or clotted cream. They’re best enjoyed fresh, but you can store leftovers in an airtight container for a few days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 35mg
