Brace yourselves… I’m about to change your life with these Vanilla Coconut Scones made with NESTLÉ TOLL HOUSE Premier White Morsels just in time for Easter Brunch.
There are moments in life when you know you’ve struck gold… and when I first tested these Vanilla Coconut Scones made with NESTLÉ TOLL HOUSE Premier White Morsels
I knew this was one of those moments. I’ve been a scone fan for years. I used to make them on the regular as a private chef. I like to make them a little moister than a traditional scone because it’s just better that way. Then you can eat them like you would a cookie and don’t need tea or coffee to wash it all down. These Vanilla Coconut Scones made with NESTLÉ TOLL HOUSE Premier White Morsels are out of this world. Made with Premier White Morsels and coconut milk – it’s basically a match made in heaven.
Vanilla Coconut Scones made with NESTLÉ TOLL HOUSE Premier White Morsels are part two of the #BakeSomeGood campaign with Nestlé Toll House I was telling you guys about a few weeks back. Did anyone go to the bake sale in Santa Monica?
The whole idea behind the #BakeSomeGood campaign is about baking an extra dozen of whatever you’re making and spreading the love. I mean, think about it. If you gifted someone special in your life with some baked goods that would literally make their day. I sent a batch of these over to my local fire department because between you and me, I have a tendency to set my fire alarm off with all the cooking and baking I do. I’ve never actually set a fire in the kitchen, but my smoke detectors are so sensitive they go off if I boil water for too long. So I figured these scones would be in good hands with the guys that come over and make sure I’m not burning down my home on a regular basis.
So next time you’re baking up something delicious (like these scones), make a double batch and #BakeSomeGood and share it with someone just to say thank you!! Then post a pic on social and share it with me and use the hashtag so we can all vicariously eat delicious baked goods online! And if you need more Easter Brunch inspiration – check out my menu here! (link to post from today)
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 5 tablespoon unsalted butter, cold, grated into small pieces
- 1 cup shredded sweetened coconut
- ½ cup NESTLÉ TOLL HOUSE Premier White Morsels
- 1 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup coconut milk
- 1 cups confectioners’ sugar, sifted
- 1/2 tablespoon unsalted butter, melted
- 1/4 cup toasted coconut for topping
For the Glaze
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the coconut into the dry mixture along with the NESTLÉTOLL HOUSE Premier White Morsels. Make a well in the center and pour in the heavy cream and vanilla. Fold everything together just to incorporate; do not overwork the dough.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
- Combine the coconut milk, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze, sprinkle with toasted coconut and let cool.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking