I had a bad experience making (read: burning) scones when I was a kid and haven’t tried them since. But our receptionist at work made these for the Sweet Treats club (seriously, the best idea I have EVER had) two weeks ago and I thought I would share with you the awesomeness. If you think something is awesome in Newfoundland, you say that it’s “best kind.” Not THE best kind. Just best kind. And these are best kind.
Preheat your oven to 400°F and line two baking sheets (or three, depending on the size of your scones) with parchment paper.
Stir together 4 cups all-purpose flour, 2 tablespoons baking powder, and the zest of 2 oranges in the bowl of a stand mixer.
Dice up 3/4 cup cold butter and add that in, mixing on the lowest speed until the butter pieces are all pea-sized.
Lightly beat 4 eggs and pour in 1 cup cold heavy cream. Give that a stir then add it to the mixing bowl and mix until just blended.
Combine 1 cup shredded coconut with 1/4 cup flour and add that in as well. I found I had to stop the mixer at this point and manipulate it in with my cold hands, as it slowed the machine down quite a bit.
Dump the dough onto a floured surface and knead it into a ball.
Flour a rolling pin and flatten the stuff out until it’s about 3/4″ thick. Use a cutter or a knife to cut your scones from the dough. When you run out of room, squish up the scraps and roll them out again.
The scones will expand upwards while they cook, not sideways, so you can crowd them pretty close on the baking sheet.
Bake the scones for 15-20 minutes, until the tops are browned and the insides are baked all the way through. They will be firm to the touch, not sticky.
Let them cool for about fifteen minutes, and while they’re doing that, mix together 1/2 cup confectioner’s sugar (icing sugar), 4 teaspoons freshly squeezed orange juice, and the zest of 1 orange.
Drizzle the glaze over the still-warm scones.
Serve right away, with honey and butter. Or secretly leave half the batch on your neighbour’s doorstep.