Ambrosia Scones (2008)

We’ve added the traditional ingredients in Ambrosia Salad, oranges and coconut, to this basic scone recipe to make a holiday treat—Ambrosia Scones.

Ambrosia Scones (2008)
Yield: 12 scones
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  1. 2½ cups all-purpose flour
  2. ½ cup plus 2 tablespoons sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ½ cup unsalted butter, cubed
  6. 1 (3-ounce) package cream cheese, cubed
  7. 1 (16-ounce) package dried tropical fruit, chopped
  8. 1 tablespoon orange zest
  9. ½ cup toasted coconut
  10. ⅓ cup heavy cream
  11. 1 teaspoon coconut extract
  1. Preheat oven to 375˚. Line 2 baking sheets with parchment paper; set aside.
  2. In a large bowl, combine the flour, ½ cup sugar, baking powder, and salt. Using a pastry blender, cut in the butter and cream cheese until mixture is crumbly. Add the dried fruit, orange zest, and coconut, and stir to combine.
  3. In a small bowl, combine the cream and coconut extract. Add the cream mixture to the flour mixture, stirring just until dry ingredients are moistened.
  4. On a lightly floured surface, roll the dough to ¾-inch thickness. Using a 3-inch biscuit cutter, cut scones. Place the scones on the prepared baking sheets, and sprinkle with remaining sugar.
  5. Bake for 13 to 15 minutes, or until light golden brown.
TeaTime Magazine
 From TeaTime November/December 2008


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