Thursday, October 12, 2006

orange coconut strawberry scones

I have a thing for scones lately, and luckily my kids like any and all versions I try! Last year my obsession was different types of biscuits, the year before...muffins! This is the year of the scone for me, my friends. So you can expect to see a lot more where this came from.

To chop the frozen strawberries, I just throw them in my mini-food processor for several seconds. I use the one that came as an attachment with my's a really wonderful attachment to have for those quick and tiny jobs. When deciding how many strawberries to use, it will depend on the size of the strawberries. Generally frozen strawberries are on the small size, so you can use more, but if they're large, use less.

Orange Coconut Strawberry Scones

1 cup flour
1 Tbsp. baking powder
1/4 tsp. salt
2-3 Tbsp. sugar
1/4 cup margarine
2 Tbsp. grated coconut
1/3 cup orange juice
4-8 frozen strawberries, grated or diced
1/2 tsp. vanilla

Preheat oven to 400 degrees (or 375 if using a glass pan). Lightly grease a baking pan with margarine, or line with parchment paper (the parchment paper works best).

Combine dry ingredients and fruit. Add wet ingredients and mix until just combined. Distribute dough into four portions on baking pan. Flatten slightly with fingers so dough is about 1 - 1 1/2 inches high. Bake for 16-17 minutes, or until toothpick comes out clean.


1 comment:

Anonymous said...

These turned out great. I doubled the recipe and didn't have coconut so I sprinkled in some poppy seeds.