Turmeric Latte Scones

• 2 3/4 cups (330 grams) all-purpose flour
• 1/3 cup turbinado sugar, plus more for garnishing
• 3/4 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground turmeric
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon (preferably Vietnamese cinnamon)
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (1 stick) cold butter
• 2 ounces eggs
• 1 teaspoon vanilla extract
• 1/2 to 2/3 cups coconut milk
• Himalayan pink sea salt, for garnishing (optional)

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and spices.
2. Cut in the cold butter until the mixture is crumbly and the butter is slightly larger than pea-sized.
3. In a small bowl, whisk together the eggs, vanilla, and 1/2 cup of the coconut milk. Add to the dry ingredients and stir together until the dough begins to come together. If it looks very dry, add a bit more coconut milk, 1 tablespoon at a time until evenly moistened but not sticky.
4. Transfer each disc onto a parchment-lined baking sheet and freeze for about 15 minutes to help the dough firm up -- this will make it easier to slice.
5. Preheat the oven to 425u0b0F while the dough chills. Once chilled, slice each disc into 6 equal wedges. Pull them apart slightly so there is space for them to expand while baking. Brush the tops with milk or water, and sprinkle with sea salt and raw sugar (this is optional but delicious).
6. Bake the scones for about 20-25 minutes, or until golden on the edges.

flour, turbinado sugar, kosher salt, baking powder, ground turmeric, ground ginger, ground cinnamon, freshly ground black pepper, cold butter, eggs, vanilla, coconut milk, salt

Taken from food52.com/recipes/68148-turmeric-latte-scones (may not work)