by Claire Star
In an attempt to quell my cravings for said scones, I set out to find a recipe that would come close to the ones at Miro. These are a bit lighter than the original, but the flavor is almost identical to the ones I first fell in love with. More importantly, they’re incredibly easy to make and don’t require any far flung specialty ingredients.
Make a pot of tea and enjoy! Wrap any remaining scones in tin foil and keep on the counter for the morning. These were a huge hit with my three taste testers (two of which are Gordon Ramsey caliber cooks themselves!).
4 cups all-purpose flour
1 cup sugar
5 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 cup unsweetened flaked coconut
2 ½ small lemons, zested
1 teaspoon lemon juice
2 eggs, beaten
1 cup milk (any kind works)
1 cup powdered sugar
2 ½ small lemons, juiced
1. Preheat oven to 375° F and line two baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, and salt. Cut in cubes of butter and add lemon zest and coconut. Mix eggs with the milk, then add to the flour mixture, being careful not to overmix.
3. Divide dough into two small balls, sprinkling with flour. Sprinkle more flour onto counter and gently form dough into a one inch thick round. Cut into pie shaped pieces (six pieces per round for large scones, 12 pieces per round for smaller ones). Transfer to parchment paper and bake 10-12 minutes or until golden brown.
1. Whisk lemon juice and powdered sugar together until runny. Apply two generous layers onto scones using a pastry brush.