Orange & Coconut Scones

Thank all of you so very much for your prayers and well wishes. Keep those prayers coming! I'll be on tonight commenting. Today has been crazy, I am posting REALLY late for me.

Let's eat some scones!

This scone recipe was adapted from Tyler Florence. Talk about good and easy! There is one thing I found very confusing, are these for breakfast, snack or dessert? Guess I shouldn't compartmentalize my life so much. Anyway, let's not argue about them let's just make them and eat them!

Orange & Coconut Scones -

Sift together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt. Using a pastry cutter or a food processor cut in 5 tablespoons of cold butter cut into small cubes. The butter should look like small peas in the flour.

Make a well in the center of the flour and pour in 1 cup of heavy cream. Fold everything in to incorporate but be careful not to overwork the dough. Fold in 1/2 cup of shredded coconut and zest from one orange.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.

Place the scones on a cookie sheet line with parchment paper or a silplat and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

Let the scones cool a bit before you apply the glaze.

In a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top), mix the juice from one orange and 2 cups of confectioners' sugar together in a heat-safe bowl. Stir until the sugar dissolves. Add 1 teaspoon of orange zest and 1 tablespoon of butter. Whisk the glaze to smooth out any lumps.

Drizzle the glaze over the top of the scones. Let it set a minute before serving. Ok, who wants to argue about when is the right time to eat these?