Coconut Ginger Scones

I hope you all enjoyed yesterday's post about the tablescape and recipe for masala chai. If you missed it, click here. As I promised here is the recipe for coconut ginger scones.


Flaky scones with a gentle whisper of spices and coconut.

   

Recipe for Coconut Ginger Scones

Yield 18 mini scones

• 2 cups all-purpose flour

• ½ cup sweetened coconut

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 2 teaspoons lemon zest

• ⅓ cup minced crystallized ginger

• ½ cup cold butter, diced

• ¾ cup heavy cream

Topping  
• 1 tablespoon turbinado sugar  
• ½ teaspoon cinnamon  
• ½ teaspoon green cardamom seed powder  
• 2 tablespoons cream or milk

Preheat oven to 375 F. In a bowl, stir to combine flour, coconut, sugar, baking powder, salt, lemon zest and ginger. Add butter to dry ingredients. Using a pastry blender or 2 dinner knives, cut the butter into the flour mixture until it resembles very coarse crumbs. Pour the cream over the dry ingredients. Gently mix until dry ingredients moisten. Do not over mix.  

Transfer the dough to work surface. Quickly gather the dough until it clings together. Pat the dough into 9 x 9 squares. Cut the dough into 9 squares. Cut each square into 2 triangles.

To make the topping, mix sugar, cinnamon and cardamom. Brush the scones with cream or milk. Sprinkle flavored sugar on top. Transfer scones to a parchment or Silpat lined baking tray. Bake for 20 minutes. Transfer to a wire rack to cool. Serve with jam or lemon curd.

Here is the recipe for a perfect afternoon: Coconut Ginger Scones with Masala Chai, candles and roses.  What else can you ask for?  Enjoy!

 

 

For more memorable tablescapes, recipes, and entertaining ideas, please check out my cookbook, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com