Name: Strawberry-Coconut Scones
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup sweetened flaked coconut; 1/4 cup sugar; 1 tablespoon baking powder; 1 tablespoon grated fresh lemon rind; 1/2 teaspoon salt; 3/4 cup heavy cream; 2 large eggs; 12 ounces strawberries, diced; 2 tablespoons sugar

Servings: 4 persons

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon grated fresh lemon rind
1/2 teaspoon salt
3/4 cup heavy cream
2 large eggs
12 ounces strawberries, diced
2 tablespoons sugar

1
Preheat oven to 375 degrees.
2
Grease a large baking sheet.
3
Mix first 6 ingredients in a large bowl.
4
In a small bowl blend cream and eggs together, then pour over flour mixture, add strawberries, and stir just until mixed and dough clumps together.
5
Scrape dough onto center of prepared baking sheet and pat into a 9-inch round (dough will be very sticky).
6
Sprinkle dough with 2 tbs of sugar.
7
Grease a long knife and cut round of dough into 8 wedges, but don't separate wedges.
8
Bake 30-35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean.
9
Recut wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Strawberry-Coconut Scones

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