Orange Coconut Scones

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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.