Strawberry-Coconut Scones >From Woman's Day | May 27, 2003 Active Time: 20 minutes Total Time: 50 minutes INGREDIENTS 1-3/4 cups all-purpose flour 1 cup sweetened flaked coconut 1/4 cup sugar 1 Tbsp baking powder 1 Tbsp grated lemon peel 1/2 tsp salt 3/4 cup heavy cream 2 large eggs 1 pt (12 oz) strawberries, diced 2 Tbsp sugar PREPARATION 1. Heat oven to 375°F. Coat a large (14-in.) baking sheet with nonstick spray. 2. Mix first 6 ingredients in a large bowl. In a small bowl, use a fork to blend cream and eggs. Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together. Scrape onto center of prepared sheet. Pat into a 9-in. round (dough is very sticky). Sprinkle with the 2 Tbsp sugar. Coat a long knife with nonstick spray; cut round into 8 wedges (don't separate wedges). 3. Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (strawberries will caramelize on sheet). 4. Recut wedges. Serve warm or at room temperature. Planning Tip: Best served the day they're baked. Good with: softly whipped cream and sprinkling of coconut. ? ? Recipe source: Woman's Day magazine, May, 2003. http://www.womansday.com/Recipes/Strawberry-Coconut-Scones ?
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