The Best Italian Cream Cake Scones
These scones are based on a cake known as an Italian Cream Cake. Although the roots of this cake have nothing to do with Italy, it is really quite delicious. It is made of vanilla cake layers with toasted coconut and pecans in the batter. It is then covered and filled with a cream cheese icing and decorated with more pecans. I just love this flavor combination so much I thought I would create a scone based on this cake with the addition of chocolate, because who doesn’t love chocolate.
Ingredients
Scone Dough:
- 180 grams of All Purpose Flour 1 ½ Cups
- 60 grams of Cake Flour ½ Cup
- 66 grams of Granulated Sugar ⅓ Cups
- 2 ½ teaspoons of Baking Powder
- ¼ teaspoon of Kosher Salt
- 84 grams of Frozen Unsalted Butter 6 Tablespoons
- 60 grams of Sweetened Toasted Coconut * Divided into 2 portions 45grams & 15 grams
- 60 grams of Coarsely Chopped Toasted Pecans ** Divided into 2 portions 45grams & 15 grams
- 50 grams Mini Chocolate Chips ⅓ Cup
- 180-240 ml of Heavy Cream ¾ – 1 Cup
- Extra chopped toasted pecans and toasted coconut for sprinkling over the glaze
Cream Cheese Glaze:
- Softened Cream Cheese
- Softened Unslated Butter
- Powdered Sugar
- Vanilla Extract
- 1-2 tablespoons Heavy CReam
Instructions
Scone Dough:
- Preheat your oven to 375°.
- In a large bowl, whisk together the flours, sugar, baking powder and salt.
- Using a large grater, grate the frozen butter and add it to the dry ingredients.
- Toss the mixture to coat the butter and squeeze the butter pieces to incorporate it into the dry ingredients.
- Add 45grams(6 tablespoons) of coconut, 45grams(6 tablespoons) pecans and thechocolate chips and stir gently to incorporate.
- Add ¾ cup of heavy cream and using a spatula stir the mixture gently until the mixture holds together. If the mixture seems dry add additional heavy cream 1 tablespoon at a time.
- Turn the dough out onto your work surface and using your hands gather the dough together until there are no longer any dry spots. Flatten it out and fold the dough. Repeat the folding process.
- Begin to form the dough into a circle 7" in diameter and 1" thick.
- Cut the circle like a pie into 8 wedges and place on a parchment lined baking sheet.
- Brush the top of each scone with heavy cream.
- Chill the scones in the freezer for 20-30 minutes in order to firm up the butter.
- Bake for 20-25 minutes or until golden brown.
- Place the sheet pan on a wire rack to cool for 5 minutes.
- After 5 minutes place the scones directly on a wire rack to cool completely.
Cream Cheese Glaze:
- Cream together the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla and mix until smooth.
- Mix in 1-2 tablespoons of heavy cream until you have a spreadable consistency.
- Spread the glaze on each scone and garnish with remaining toasted coconut and pecans.
- * Preheat oven to 275° Fahrenheit. Spread the coconut ona pan and bake for 14-15 minutes. Stirring the coconut at each 5 minuteinterval. The coconut should be golden brown.
- **Preheat oven to 300° Fahrenheit. Spreadthe pecans on a pan and bake for 12-15 minutes stirring about half way through. Keep an eye on them because nuts can go fromtoasted to burnt in a matter of seconds.
