Papaya and Coconut Scones with Vanilla Glaze
2017-11-02 12:13:13
Serves 8
When life gives you lemons - throw them down the garbage disposal and make a fresh batch of scones. Seriously, scones will make you feel better, especially served with a nice cup of tea or coffee. Yum! I love baking scones . . . and what I love most is changing up a traditional recipe and adding my favorite dried fruits. Today I made these amazing papaya and coconut scones with dried cranberries and I topped them with a simple vanilla glaze. They were so good in fact that they were gone the same day. The recipe makes 8 large scones and for a family of four, everyone gets one for breakfast and one for an afternoon snack. Then the entire batch was gone, gone . . . gone! I think they looked like they were made by a pastry chef, which I am not. Don't you think they look absolutely amazing!?!? They were so lovely in fact - I think they would make a lovely baked holiday gift. Imagine them in a nice holiday tin - perfection! Anyone would rave over these as a gift. This recipe can be easily adapted by adding your favorite dried fruits. I like to use cranberries, raisins, dried apricots and coconut. But you could use any dried fruit including figs, blueberries and many more. I love, love hearing from you . . . you bring a smile to my face and warmth to my heart. Thank you to all of you wonderful people sharing my recipes. Happy November and happy cooking! Cecelia
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 stick of butter chopped into small pieces
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup sour cream
- 1/4 whole milk or half and half
- 1/4 cup cranberries
- 1/3 cup dried papaya, chopped
- 1/2 cup shredded coconut
- 1 egg beaten
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon half and half
- 1/2 teaspoon vanilla extract
Scones
- In large mixing bowl add all dry ingredients.
- Add butter and sour cream, and half and half.
- Mix until dough forms small balls then add cranberries, papaya and coconut. Form dough ball and knead until all chunks of butter are no longer visible. Knead for approximately 2 minutes.
- Flour cutting board or work surface.
- Roll out dough into large circle. Dough should be about ½ thick.
- With a large butcher knife, cut into pie slice shapes.
- Place each scone onto a parchment lined cookie sheet.
- Coat scones with egg wash.
- Bake at 375 degrees F. for 17 - 20 minutes.
- Allow scones to cool completely.
For glaze
- Add powdered sugar, half and half and vanilla extract to a small bowl.
- Mix until smooth.
- With a small spoon drizzle over scones and allow to set 10 minutes before serving.
- Yummy for breakfast or as an afternoon snack with tea!
Notes
- Variations of recipe: the papaya and cranberries may be substituted with your favorite dried fruit. Dried cherries are a heavenly substitute, mini chocolate chips, dried apricot, dried blueberries – the list goes on and on . . .
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Leave a Reply