Ambrosia Scones (2012)

Ambrosia Salad is a traditional Southern treat during the holidays, and these Ambrosia Scones have all its flavor.

Ambrosia Scones (2012)
Yield: 16 scones • Preparation: 15 minutes • Bake: 18 minutes
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  1. 3 cups self-rising soft-wheat flour*
  2. ½ cup sugar
  3. 1 tablespoon plus 1 teaspoon fresh orange zest, divided
  4. ½ cup cold salted butter
  5. 1 cup coconut milk†
  6. 2 teaspoons coconut extract
  7. ½ cup confectioners’ sugar
  8. 2 tablespoons fresh orange juice
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, and 1 tablespoon orange zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
  4. In a small bowl, combine coconut milk and coconut extract, whisking well. Add to flour mixture, stirring until a soft dough forms. (If mixture seems dry and dough won’t come together, add more coconut milk, 1 tablespoon at a time, until dough is uniformly moist.)
  5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
  6. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Remove to a wire rack.
  7. While scones bake, prepare glaze. In a small bowl, combine confectioners’ sugar, remaining 1 teaspoon orange zest, and orange juice, whisking until smooth. Spoon over warm scones.
  8. Serve warm or at room temperature the same day.
  1. *For testing purposes, we used White Lily Enriched Bleached Self-Rising Flour, available in grocery stores throughout the Southeastern region of the United States and online at
  2. †Before measuring coconut milk, empty contents into a small bowl, and whisk together to combine solids and liquids.
TeaTime Magazine
 From TeaTime November/December 2012


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