Spring
Coconut scones with shrimps-avocado salad
- Serves 4-6 people
Author Notes
A sweet and savory scone sandwich.Something I just tried.Choose small shrimps, grey or pink, though i prefer grey. —MarieGlobetrotter
What You'll Need
Ingredients
- Coconut-milk scones
-
2 cups
scones
-
1 1/2 teaspoons
baking powder
-
1/2 cup
salted butter
-
1
egg
-
1 tablespoon
sugar
-
80 milliliters
coconut milk
- Shrimp-avocado salad
-
125g
Greek yogurt
-
60g
yogurt
-
1 teaspoon
honey
-
1
blood orange
-
1
Fennel bulb
-
1
avocado
-
1 teaspoon
Grated Fresh ginger
-
1 tablespoon
lime juice
-
2 cups
small shrimps
-
Pepper (optional)
Directions
- Preheat the oven on 400F.
- Stir together flour, yeast and diced butter in a bowl. In another bowl, beat the egg with the sugar then add the milk. Form the dough by combining both mixtures. Shape the scones and bake for 12-15 minutes.Let cool
- For the shrimp salad, peel and cut the oranges into dices. Set aside. Only use the fennel bulb: cut the stalks (use them for another recipe) and trim the root end. Cut the bulb into quarters and then into very thin pieces.
- Cut the avocado in two and remove the kernel. Dice the avocado, put in a bowl and sprinkle with lime juice.
- In a bowl, whisk together yogurts, honey, fresh ginger and fennel slices. Season with some pepper if you want. Gently stir in the shrimps, avocado and orange. Refrigerate for an hour.
- When you’re ready to serve, cut the scones in two and fill with the shrimp salad
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