Coconut Scone Cookies

These are scones you can eat for dessert and cookies you can eat for breakfast. A crumbly biscuit-y scone is topped with sweet vanilla glaze and dotted with perfectly toasted flakes of light and ever-so-slightly-crisp coconut. They’re a nice change from the berry and citrus scones that tend to get most of the attention!

Coconut scone cookies are delicious fresh from the oven at a big family breakfast. They also make a great “grab and go” breakfast for busy mornings and a tasty mid-morning or afternoon snack. Make sure you set one or two (or three or four) aside for yourself to enjoy with a hot cup of coffee or tea before the kids eat them all up!

Ingredients

• 1 cup all purpose flour *
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/3 cup raw sugar
• 1/4 cup cold butter
• 1/3 cup, plus 1-2 tablespoons coconut cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup sweetened shredded coconut, toasted

GLAZE INGREDIENTS

• 1 cup powdered sugar
• 1 1/2 - 2 tablespoons milk
• 1/4 teaspoon coconut extract
• 1/4 - 1/2 cup sweetened shredded coconut, toasted

* GLUTEN FREE ALTERNATIVE

• 1/2 cup, plus 3 tablespoons brown rice flour
• 1/4 cup tapioca starch
• 2 tablespoons potato starch
• 1/2 teaspoon xanthan gum

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
• Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
• Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
• For full instructions please see : barefeetinthekitchen.com

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