Coconut Scones with Coconut Glaze

Ingredients

• 2 tablespoons double-acting baking powder 
• 2 cups coconut or shredded
• 0.3 teaspoon coconut extract 
• 1 teaspoon coconut extract 
• 0.5 cup confectioners' sugar 
• 4 large eggs lightly beaten
• 4.3 cups flour all-purpose
• 0.3 cup granulated sugar plus more for sprinkling
• 2 cups pecans finely chopped
• 1 teaspoon salt 
• 3 sticks butter unsalted cold cubed
• 1 cup coconut milk unsweetened
• 2 tablespoons coconut milk unsweetened
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• blender
• ice cream scoop

Directions

1. Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
3. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
4. Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this).
5. Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
6. Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken.
7. Drizzle over the scones while still slightly warm.
8. Photograph by Kate Mathis