Toasted Coconut Scones and School Meetings

We had a meeting at the school today — our psychologist and the staff met to make sure Andrew’s needs are being fulfilled. I baked.
For most of Andrew’s nine years — we’ve had many doctor’s appointments and school meetings. I have tried to bake for each of these events – and it has usually resulted in shorter wait times and sometimes extra nice care. Most visits to the pharmacy back in New York – I would never have to wait. Brownies as bribes. Always worked. Actually the first time I baked for the pharmacy staff – I wrote them a note – that sometimes it isn’t easy being a mom – especially with a child with autism – and that their kindness and smiles always made me feel better – and how much I appreciated that. Months later after leaving New York – we are all still friends.

For today’s meeting since it was at 8 a.m., I made toasted coconut scones. I can say no to chocolate but coconut or maple – watch out. I was glad these left the house this morning. I ate one for dinner. Jim had roasted chicken, rice and gravy (his favorite) — I had a scone. Sometimes dinner is a scone.

INGREDIENTS:
1 1/2 cups flour 2 tbsp sugar 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 6 tbsp cold butter – I grate the butter – spread it out a bit and put it in fridge 15 more minutes 1 egg, yolk and white separated 1/4 cup coconut milk (cold) 1/4 cup toasted coconut

For glaze ½ cup of powdered sugar 1 to 2 tablespoons of coconut milk (or regular milk/cream)

DIRECTIONS:
Preheat oven to 400*F.
Make sure coconut milk is cold and butter has been grated (others say small cubes – I have always grate the butter, spread it out, placed it back in the fridge for a few minutes – it has resulted in moist, tender scones for me). Hint: I even have the flour chilled. I measure it out and put it in the fridge while I am prepping the other ingredients.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut in cold grated butter with a pastry cutter or use your finger tips (I do) until the mixture is crumbly. I don’t freak out anymore – about making sure it is all perfectly incorporated.
Separate the egg yolk and whites. Set the white aside and mix the yolk with the coconut milk. Add the yolk/milk mixture and a little more than half of the toasted coconut to the crumbly flour mixture and mix well.
On a floured surface, knead the dough 5 times and pat into a flat, round circle. Place on a parchment lined baking sheet and brush the top with a little of the remaining egg whites. Cut into eight wedges and separate. (Sometimes I sprinkle with course sugar on top as well).
Bake for 15 minutes until the top is a deep, golden brown. Removed from baking sheet and let cool on a wired rack.
For glaze – 1/2 cup of powdered sugar, one to two tablespoons of coconut milk – or heavy cream – drizzle with glaze – after scones after cooled a bit. You can also sprinkle with some toasted coconut.

I think most people make the mistake (or at least I use to) of over mixing/working the dough and over baking.

These scones were a hit. Hope you enjoy them.

Jenny

Addendum: I just nominated Andrew’s teacher for an Apple Award. I wonder if the nomination committee likes scones? Hmmmm.