My love for baked goods began before I was allowed to wield a chopping knife or a stove. Mama Kikani would let me bake cakes or muffins after she finished cooking to let the wafting smell of sugar, butter and vanilla cover up the spice smells of her cooking. I had never loved scones. Nor did I hate them. I was completely indifferent to them. Until now. This recipe, modified from bakingbites.com, leaves you with scones with a delicate flaky crust, a teasing sweetness, and the coziness of a blanket and tea on a rainy morning.
As I was scrambling through my kitchen looking for the dried pineapple that the original recipe called for, Mama Kikani suggested that I use the crystallized Thai ginger I had sitting on my kitchen counter. I eat them like candy. They are delicious – little nuggets of sweet and spicy all wrapped into one. I adjusted the sugar to accommodate for the crystallized ginger.
These are delicious with a dollop of lemon curd which balances out the spiciness of the ginger perfectly.
Recipe modified from bakingbites.com
Coconut Ginger Scones
2 cups plus 2 tbsp all purpose flour
4 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, cold and cut into 8-10 pieces
2/3 cup shredded coconut
1/2 cup finely chopped crystallized Thai ginger
2/3 – 3/4 cup coconut milk
1 tsp vanilla extract
coarse sugar, for topping
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add butter to flour mixture and toss to coat. Rub butter into flour mixture using your fingertips, until no pieces larger than a pea remain and mixture is sandy. Add in shredded coconut and finely chopped crystallized Thai ginger.
In a small measuring cup, combine coconut milk and vanilla. Add to the flour mixture and stir with a fork until the mixture comes together.
Turn dough out onto a lightly -floured surface and divide it into two balls. Shape each ball into a disc about 3/4-inch thick and cut into sixths. Arrange triangles on prepared baking sheet. Brush the tops of the scone with a bit of coconut milk and sprinkle with coarse sugar.
Bake for 17-20 minutes, until scones are light golden brown.
Transfer to a wire rack to cool before serving.
Makes 16 mini servings