Coconut scones with meyer lemon ginger glaze
Alcoholic beverages
The best scones are a precarious affair. They should be so tender that when transferring them from the baking sheet to the cooling rack, you must take care not to break off a corner in the process. This recipe takes that high-wire act even higher, since each piping hot scone takes a head-first dive into an aromatic lemon ginger glaze. <br /> <br />My scone dough is an unusual and unorthodox invention. I use a mixture of all purpose and spelt flours — this low-gluten combination helps to keep the dough nice and tender. Coconut sugar and coconut oil add a whiff of the tropics, and whole milk yogurt helps keep the scones beautifully moist. <br /> <br />You can top this basic scone with just about any glaze you wish, or mix in seasonal fruit for added texture and flavor. I’ve done chai tea and pear, pumpkin and maple, almonds and grand marnier . . . the variations are endless! Here, Meyer lemon and ginger make a spritely combination, perfect to perk up any breakfast or tea time spread.
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