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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- 3 cups self-rising soft-wheat flour*
- ½ cup sugar
- 1 tablespoon plus 1 teaspoon fresh orange zest, divided
- ½ cup cold salted butter
- 1 cup coconut milk†
- 2 teaspoons coconut extract
- ½ cup confectioners’ sugar
- 2 tablespoons fresh orange juice
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper. Set aside.
- 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.
- 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.)
- Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
- Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Remove to a wire rack.
- 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.
- Serve warm or at room temperature the same day.
- *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 whitelily.com.
- †Before measuring coconut milk, empty contents into a small bowl, and whisk together to combine solids and liquids.
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