Santa Hat Scones
Serves: 12
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • ⅓ cup white chocolate chips
  • ⅓ cup sweetened flaked coconut, chopped
  • ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • 12 fresh strawberries, stems removed
  • Mascarpone Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in white chocolate and coconut.
  3. In a small bowl, whisk together ¾ cup plus 2 tablespoons cold cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Let cool completely.
  6. Place Mascarpone Frosting in a piping bag fitted with a medium open-star tip (Wilton #21). Pipe a silver dollar-size circle of frosting onto tops of scones. Place a strawberry, cut side down, into center of each circle, and press down slightly. Pipe a pea-size dot of frosting onto tip of each strawberry. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/santa-hat-scones-recipe/