Almond Chocolate Coconut Scones

almond coconut and chocolate scones-3

almond chocolate coconut scones

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

almond coconut and chocolate scones-3

 

 

Almond Chocolate Coconut Scones

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter,cold.
  • 3/4 cup coconut milk (milk,almond milk or cream will work too)
  • 1 egg
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped chocolate ( or chocolate chips)
  • 1/3 cup shredded coconut toasted
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 2 tablespoons coconut milk,milk,or cream
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 400F degrees.
  2. Line two baking sheets with parchment paper.
  3. In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
  4. Add coconut,chocolate, and almonds to the mixture.
  5. in a small bowl whisk coconut milk with egg.
  6. Add milk and egg mixture to flour mixture and mix until combined.
  7. On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
  8. Bake for 15 to 18 minutes.
  9. Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
  10. Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.
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almond coconut and chocolate scones-6

 

 

Earl Grey Cupcakes

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These earl grey tea cupcakes are seriously good. Delicately scented with lovely Bergamot flavor,perfect for ladies brunch,afternoon tea,baby shower or bridal shower.They will be equally impressive and delicious.
This recipe was adapted from Katie cakes.(  Primrose Bakery)
*I converted grams into cups.
Ingredients:
1/2 cup milk
4 Earl Grey tea bags
1 stick butter (softened)
1 cup sugar
2 large eggs
¼ tsp almond essence (optional)
2 cups plain flour
¾  tsp. Baking powder
½ tsp. Baking soda
Frosting:
2 sticks unsalted butter ( softened at room temperature)
1/4 cup milk
1 tsp. vanilla extract
5 cups powdered sugar
few drops of lilac food coloring
Directions:
Preheat oven to 350 degrees.
Bring milk to a boil over medium heat.
Remove from the heat and add tea bags.
Cover with lid for 30 minutes.
In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.
Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.
Combine flour with baking soda  and baking powder in separate bowl.
Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.
Repeat until all the flour and milk has been added.
Fill cupcake pan with 2/3  of the batter.
Bake for about 25 minutes. Let cool completely.
Butter cream frosting:
Beat butter until pale and fluffy.
Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.
Add milk and vanilla and drop of coloring.Whip  until its smooth and creamy.
Ice the cupcakes with a generous swirl of the frosting.
Enjoy with your favorite cup of tea.
Earl Grey Cupcakes

Ingredients

  • 1/2 cup milk
  • 4 Earl Grey tea bags
  • 1 stick butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • ¼ tsp almond essence (optional)
  • 2 cups plain flour
  • ¾ tsp. Baking powder
  • ½ tsp. Baking soda
  • Frosting:
  • 2 sticks unsalted butter ( softened at room temperature)
  • 1/4 cup milk
  • 1 tsp. vanilla extract
  • 5 cups powdered sugar
  • few drops of lilac food coloring

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring milk to a boil over medium heat.
  3. Remove from the heat and add tea bags.
  4. Cover with lid for 30 minutes.
  5. In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.
  6. Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.
  7. Combine flour with baking soda and baking powder in separate bowl.
  8. Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.
  9. Repeat until all the flour and milk has been added.
  10. Fill cupcake pan with 2/3 of the batter.
  11. Bake for about 25 minutes. Let cool completely.
  12. Butter cream frosting:
  13. Beat butter until pale and fluffy.
  14. Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.
  15. Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.
  16. Ice the cupcakes with a generous swirl of the frosting.
  17. Enjoy with your favorite cup of tea.
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