This recipe is adapted from the Cream Scones recipe in Carol Mushet’s The Art & Soul of Baking.
Pre-heat the oven to 350 degrees.
Line a baking sheet with parchment paper and scatter 1 1/4 cups flaked Coconut on one side, and 3/4 cup finely chopped Walnuts on the other side.
Bake for 8 minutes and toss the coconut with a fork, and allow to cool.
Increase the temperature to 425 degrees.
In a food processor, combine:
2 Cups Flour
1/4 Cup Sugar
2 1/2 teaspoons Baking Powder
Pulse to blend.
Add 1 Stick Butter, cut into pieces, pulsing after each addition.
Continue to blend until dough combines into small, pea-sized pieces.
Keep food processor running, and pour in:
1 Cup Cream
1/2 Tablespoon Dark Rum
When thoroughly combined, add:
1 cup Toasted Coconut
1/2 cup Toasted Walnuts
|Ready to eat!|
Turn dough onto a floured piece of wax paper, and shape into a 7-inch disk.
Cut into 8 wedges.
Move wedges onto a parchment paper-lined cookie sheet with about 1 1/2 inches between them.
Bake for 20 minutes until evenly browned.
Slide parchment paper with scones off cookie sheet and allow to cool.
In the meantime, whisk together:
1 1/2 cups Powdered Sugar
1 teaspoon Dark Rum
1/4 cup Coconut Milk
Drizzle glaze over scones, and top with remaining Toasted Coconut & Walnuts.