What Do Parrot Heads Eat For Breakfast?


  Answer:

No they don’t drink Pina Coladas, they eat Tropical Fruit Scones with Coconut Streusel. These tropical beauties will remind you of a sunny day on the beach, they will make you feel like you’re having breakfast in the Keys and the rum flavor in the fruit will warm you way down to your soul. Johnny Bahama sun glasses and shirts with palm tree prints are optional.

For the dough:

2 cups flour

2 cups oatmeal

¾ cup sugar

1 tbsp baking powder

½ tsp baking soda

1 tsp salt

½ cup cold diced butter – additional butter for greasing baking sheet

1 cups of Sunmaid brand Tropical Trio dried fruit, diced into small pieces (hydrate the fruit in 1 cup of hot rum, then strain and reserve the juices)

1 tbsp lemon zest

¼ cup of Half and Half

1 egg

1 tsp vanilla

For the Streusel:

¼ cup light brown sugar

¼ cup flour

1 tsp cinnamon

3 tbsp cold butter

¾ cup shredded coconut

1 egg plus ½ tsp water

Lightly grease cookie sheet with butter then cover the pan with a sheet of parchment paper and then lightly grease the parchment paper.

 

 
 
Place the flour, sugar, baking powder, baking soda and salt in stand mixer bowl and pulse to combine. Then add diced butter to the mixture and run at slow speed for 2 minutes. Mixture should now resemble small peas in flour.
 
  

Remove mixture to large bowl and stir in the oatmeal, fruit and lemon zest with a fork.

In a separate small bowl combine the milk, egg and vanilla with a whisk . Then add wet ingredients to the flour mixture and combine with a fork until the dough just starts to come together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and flatten the dough gently.

Fold the dough in half, then repeat 2 more times. This creates the light fluffy layers.

Separate the dough into 2 balls.

Pat each ball into a flat disk about 6 inches round and about 1½ inches thick.

Wrap each disk in plastic wrap and place in refrigerator for 15 minutes. Remove dough from the refrigerator and place side by side on cookie sheet.

 

Cut each circle into 6 pie pieces (think of a clock, cut from 12 to 6 then from 2 to 8 then from 10 to 4), do not separate the pieces. This keeps the points from burning while baking. Place cookie sheet in refrigerator while making the streusel.

Pre-heat oven to 425 degrees.

Coconut Streusel Topping Preparation:

Add the sugar, flour, and cinnamon to food processor and pulse 5 times then add butter and run for 2 minutes. Mixture should be crumbly. Remove mixture to a bowl and stir in the shredded coconut with a fork.

Brush the top of each scone with egg whites and then cover with the streusel topping.

Bake the scones for 17 minutes on the middle rack in oven. Allow the scones to cool on baking sheet for 5 minutes before removing scones from the pan. Separate scones and place on rack to finish cooling. Best when served warm.

Makes 12 scones.

Pour reserved rum into a rocks glass over ice, add a splash of 7-up then garnish with a slice of lemon, it makes a great fruit infused rum cocktail. And always remember, “It’s 5’oclock somewhere.”

 

 

 

 

 

 

 

 

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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