Coconut Anise Scones
20 minutes to assemble
16-18 minutes to bake
Total time: 36-38 minutes
16-18 minutes to bake
Total time: 36-38 minutes
Yield: 16-18 scones
![Coconut Anise Scones](https://atasteofthai.com/wp-content/uploads/2022/03/575-coconut-anise-scones-1008.jpg)
20 minutes to assemble
16-18 minutes to bake
Total time: 36-38 minutes
16-18 minutes to bake
Total time: 36-38 minutes
Yield: 16-18 scones
A Taste of Thai Coconut Milk and anise team-up for a totally delicious, dairy-free scone. They make a delightful addition to any special breakfast, brunch or tea!
Ingredients
- 3 cups plus 3 tablespoons all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened flaked coconut
- 1-2 tablespoons anise seeds (depending on preference)
- 1 cup Coconut Milk
- 1/3 cup coconut oil, melt if solid
- 2 eggs
- 1/2 teaspoon coconut extract
- nan
- Optional glaze:
- 1 cup sifted confectioner's sugar
- 2 tablespoons melted coconut oil
- Large pieces of flaked coconut
Directions
- Preheat oven to 350°. Lightly grease cookie sheet or cover with parchment paper.
- Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Mix flaked coconut and anise seeds into flour mixture.
- Beat Coconut Milk, coconut oil, eggs and coconut extract in a small bowl. Pour liquid ingredients into flour mixture and mix until dough comes together. Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to divide into 2 equal portions.
- Form each portion into a flat, six inch disk. Place each disk on parchment and cut each one into 8 equal triangles. A bench scraper is the best tool for this but a floured knife will work as well. Gently separate scones so they have room to expand while baking.
- Bake for 16-18 minutes until firm to touch. Cool baking sheet on a wire rack.
- Serve as is, or glaze when cool. For a decorative touch, sprinkle wet glaze with large pieces of flaked coconut.
- Optional glaze: Mix confectioner's sugar with coconut oil and pour onto scone with a teaspoon. Sprinkle with flaked coconut or large pieces of coconut, if desired.
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