Saturday, February 21, 2009

Coconut Cranberry Scones with Orange Curd

Orange Curd

1 C sugar
 1/4 C cornstarch
2 C orange juice
1/4 C lemon juice
3 eggs beaten untill smooth
1/4 C butter
1 Tbs orange zest

Bend together sugar and cornstarch in a saucepan. Wisk in juice and beaten eggs. Bring to a boil and cook 1-2  minutes.


Remove from heat and whisk in butter and zest. Cover surface with plastic wrap and chill.

Coconut Cranberry Scones

2 C flour
1/4 C sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 Tbs chilled butter, cubed
1/2 C coconut, shredded
1/2 chopped fresh cranberries
1/2 C coconut milk, or milk

Preheat oven to 400* F
Mix dry ingredients, then cut in butter until mixture is a coarse crumb texture. Leave some pea-sized chunks of butter. Mix in coconut and cranberries.
 
  Make a well in the dry mixture, and pour in the milk. Use a fork to pull the dry ingredients inward into the milk, just until combined. Do not over-mix.
 
Turn out onto lightly floured surface and form into a flat 8" round.
Cut into 8 wedges and place on a baking sheet 1/2" apart. Bake 18-20 minutes, until lightly browned.
Server warm with orange curd and a sprinkle of coconut. Don't forget your cup of hot tea. 

4 comments:

Emily February 21, 2009 at 3:29 PM  

Um. WOW. I am SO saving this recipe!

Danae February 21, 2009 at 9:17 PM  

Ohhh...yummy! And I can easily make the scones vegan! *saves this recipe*

Abutton February 22, 2009 at 2:38 PM  

These look delicious! I love scones... :)

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