Recipe by Lauren
"Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party."
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1 (8 ounce) can
crushed pineapple, drained
These turned out really yummy. They were not dry at all, perhaps because of the pineapple. I served them with English Breakfast tea, honey and butter. I will be making these for my next brunch.
Tried it once as written: much too biscuit crumbly and the flavors didn't mature. Tried it twice the "overnight refrig" method: texture much smoother and the flavors matured nicely.
These have a nice flavor and good texture. I suggest putting 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in the flour mixture: it added a soft flavor that really complemented the orange and pineapple nicely.
Bake just until done, like a cake. They are then just like soft cookies, and I put frosting on mine! I couldn't taste any of the coconut- mostly orange, so maybe a little coconut extract next time. Very easy- i'll try some flavor variations next time.
I was very skeptical when making these scones because I've never had such "slop" to deal with in making scones. But these turned out to be the fluffiest and easiest scones I have ever made. I intend to use the recipe as a base for other flavors (these flavors were not the best for me).
Used bread flour instead of all purpose flour, low-fat coconut milk and pineapple mange marmelade (made locally) instead of honey. They were fabulous--Not too doughy or too dry; slightly sweet and slightly savory. I made them for a staff breakfast a couple months ago and they were a huge hit.
too doughy, not at all (texture wise) like other scones I have made. I put in some coconut extract and cardamom. I made an orange glaze for a topping, that helped, but not enough... I will not make again.
Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. (Mentioned as an addition in another reviewers comments.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 67
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