Ambrosia Scones (2012)

Ambrosia Salad is a traditional Southern treat during the holidays, and these Ambrosia Scones have all its flavor.

Ambrosia Scones (2012)

2015-06-29 21:16:53

Yield: 16 scones • Preparation: 15 minutes • Bake: 18 minutes

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Ingredients

1. 3 cups self-rising soft-wheat flour*
2. ½ cup sugar
3. 1 tablespoon plus 1 teaspoon fresh orange zest, divided
4. ½ cup cold salted butter
5. 1 cup coconut milk†
6. 2 teaspoons coconut extract
7. ½ cup confectioners’ sugar
8. 2 tablespoons fresh orange juice

Instructions

1. Preheat oven to 350°.
2. Line 2 baking sheets with parchment paper. Set aside.
3. In a medium bowl, combine flour, sugar, and 1 tablespoon orange zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
4. In a small bowl, combine coconut milk and coconut extract, whisking well. Add to flour mixture, stirring until a soft dough forms. (If mixture seems dry and dough won’t come together, add more coconut milk, 1 tablespoon at a time, until dough is uniformly moist.)
5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
6. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Remove to a wire rack.
7. While scones bake, prepare glaze. In a small bowl, combine confectioners’ sugar, remaining 1 teaspoon orange zest, and orange juice, whisking until smooth. Spoon over warm scones.
8. Serve warm or at room temperature the same day.

Notes

1. *For testing purposes, we used White Lily Enriched Bleached Self-Rising Flour, available in grocery stores throughout the Southeastern region of the United States and online at whitelily.com.
2. †Before measuring coconut milk, empty contents into a small bowl, and whisk together to combine solids and liquids.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime November/December 2012