Orange Coconut Scones

My favorite Pound Cake is Orange Coconut. Also, Blueberry Lemon. My son makes the most delicious Blueberry Lemon Pound Cake. So last week I made Blueberry Lemon scones for the first time and they were so spot on delicious that this week I decided to try making Orange Coconut Scones using a basic scone recipe and adding these ingredients.

INGREDIENTS:

1/3 cup sugar

Zest of one large Orange (save Orange Juice for the glaze)

1/4 Cup Sweetened shredded Coconut

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup plus 1 Tbsp sour cream

1 large egg

ORANGE GLAZE:

3 tablespoons unsalted butter, melted

1 cup confectioners’ sugar

1/2 teaspoon vanilla

2 Tbs freshly squeezed orange juice

RECIPE:

Preheat oven to 400 degrees. Place oven rack in lower-middle position. Line a baking sheet with parchment paper. Gather your ingredients.

In a bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in Coconut and mix well. I actually like to put this mixture in my mini food processor and just pulse it about 5 times to incorporate well, but it isn't necessary. Add in the flour, baking powder, baking soda and salt and mix until combined. Set aside.

Grate butter into flour mixture on the large holes of a box grater. I did this last night to make things quicker this morning. I grated the butter and just put in in a little tub and froze it overnight. Now, use your fingers to work in the butter until the mixture resembles coarse meal.

In a small bowl, whisk the sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will come together as you work it to combine.

Place on a lightly floured surface and finish combining and then pat into a 7-inch circle about 3/4-inch thick. Using a pastry cutter or a sharp knife, cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. I added some of the coconut and zest mixture to the tops but I wouldn't do that again because the coconut got too dark.

Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and then prepare the glaze.

Gather your ingredients for the glaze while the scones cool.

In a medium bowl, mix together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Drizzle the top of the scones with glaze and allow the glaze to harden.

Scones store well in an airtight container for up to two days or refrigerated for a couple more.

Finished just in time for my morning coffee!