Passiflora, Lilikoi, or simply Passion Fruit, the mere scent can derive visions of turquoise waters and swaying palms directly into your minds eye. Add the aroma of coconut and one has a true tropical treat on their hands bringing a taste of the tropics right into your kitchen.
Originally of Scottish origin and baked without leaveners, the scone "rose" in popularity with the introduction of baking powder and now has a popular following in the USA, Australia, New Zealand, the United Kingdom and many other countries. A basic component of the traditional Devonshire Tea, the scone can now also be easily found in supermarkets and bakeries worldwide. Made either sweet or savory, these quick breads are biscuit-like and easy enough to make at home.
For years, my idea of a scone was that plain version I was introduced to at the Devonshire Tea, however, Liv and I have experimented with flavors over the years and we have broadened our horizons with Lemon Blueberry Scones, Spiced Pumpkin Scones, and one of my all time favorites, Cranberry Orange Oatmeal Scones. Slightly crispy on the outside and extraordinarily tender inside, scones work wonderfully in the morning with your tea or coffee and equally as well as an after school snack or afternoon pick-me-up when those stomach growls reach their peak.
With a jar of Kelapo Coconut Oil in our pantry, a bag of passion fruit on our counter and a yearning for the tropics, the idea of a Tropical Coconut Scone topped with an aromatic Passion Fruit Glaze seemed to call my name. Replacing butter with the coconut oil and whipping cream with coconut milk, the heady scent of coconut had visions of white sand beaches popping into my kitchen. Topped before baking with a sprinkle of raw sugar (pure cane from Hawaii - of course), the scones are delightful even without the glaze bringing a light coconut flavor and a nice sugar crunch. Adding the glaze however, brought these little gems over the top and had me dreaming of Maui in no time. Look under the nearest palm tree, that's where you will find Liv and me...
Tropical Coconut Scones with Passion Fruit Glaze
2 cups all-purpose flour
1 cup shredded unsweetened coconut
3 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
4 Tbs coconut oil
1/2 cup coconut milk
1/2 tsp coconut extract (optional)
milk for brushing
raw sugar for sprinkling
1/3 cup powdered sugar
juice of one passion fruit
Preheat the oven to 425º. Line a baking sheet with either parchment paper or a silicone mat.
In a large bowl, combine the flour, shredded coconut, sugar, baking powder and salt. Whisk to combine. Add the coconut oil and either with a fork or your fingers, work the oil into the flour until the coconut oil is evenly distributed and the mixture resembles a "coarse crumble".
In a measuring cup measure the 1/2 cup of coconut milk, egg and add the extract if using. Whisk to combine.
Add the wet ingredients to the flour mixture and stir just until combined, being careful not to over mix.
Dump the mixture onto a flour dusted board and pat into a round. Cut the round into 8 triangles and place the individual triangles onto the prepared baking sheet. Brush with milk and sprinkle with raw sugar
Place into the oven and bake for 15-17 minutes, or until golden brown. Remove from the oven and allow to cool.
In the mean time prepare the passion fruit glaze. Measure 1/3 cup of powdered sugar into a small bowl. Cut the passion fruit in half and squeeze the fruit over a fine mesh sieve over the powdered sugar allowing the juice to fall over the sugar. Whisk until smooth, adding extra juice if too thick.
When the scones are cool, drizzle the glaze over the top and allow to set. Serve, and enjoy.