Recipe courtesy of Craftsman and Wolves
Episode: San Francisco
Print
Total:
2 hr
Prep:
45 min
Inactive:
30 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 2/3 cups all-purpose flour, plus more for flouring
  • 1 tablespoon sugar
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 1/2 tablespoons cold butter, diced
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves
  • 3/4 cup coconut puree
  • 1 stalk lemon grass, diced
  • 1/4 cup coconut rape (desiccated coconut), plus more for garnish
  • 3 inches fresh ginger, peeled and sliced
  • 2 kaffir lime leaves
  • 1/2 cup cream
  • 1 3/4 cups coconut flakes
  • 3/4 cup diced dried mango
  • 1/2 cup diced crystalized ginger
  • 1 egg whisked with 1 tablespoon water

Directions

Sift together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Add the diced cold butter and toss with the dry ingredients. Refrigerate for 30 minutes.

While the mixture chills, blanch the basil and cilantro. Prepare an ice water bath and bring a small pot of water to a boil. Immerse the basil and cilantro in the boiling water for about 1 minute, and then transfer the herbs to the icy bath.

In a blender, add 1/4 cup of the coconut puree and the lemon grass and blend until smooth. Next, add another 1/4 cup of the coconut puree, the coconut rape, ginger and kaffir lime leaves and blend until smooth. Finally, add the blanched herbs and the remaining 1/4 cup coconut puree and blend until the mixture turns a light vibrant green. If at any point the mixture feels warm, transfer it to the freezer to cool off; this will keep the herbs from turning brown. Transfer 1/2 cup of this mixture to a small bowl and whisk in the cream.

Preheat the oven to 350 degrees F.

In a heavy-duty mixer fitted with a paddle attachment, mix together the chilled dry scone ingredients and diced butter on medium-low speed until the butter has broken down into pea-size pieces. Mix in the coconut flakes, dried mango and crystallized ginger. Next add the green herb-cream mixture in 1/4-cup increments until just incorporated, being careful not to over-mix the dough.

Turn the dough out onto a lightly floured work surface and roll out 1 1/4 inches thick. Cut into 3 1/2-inch squares, and then cut each square on the diagonal, forming two triangles per square. Place the triangles on a baking sheet. Brush the top of each triangle with the egg wash, and then garnish with a thin layer of coconut rape.

Bake the scones until golden brown and firm to the touch, 30 to 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Thailand Scones

Recipe courtesy of Craftsman and Wolves

Scones

Recipe courtesy of Alton Brown

Scones

Recipe courtesy of Royale Cafe

Scones

Recipe courtesy of Paul Hollywood

Buttermilk Scones

Recipe courtesy of Nigella Lawson

Blueberry Scones

Raisin Scones

Recipe courtesy of Peggy Guiliano

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here