Mini Meyer Lemon Coconut Scones

• FOR THE SCONES:
• 1 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1/4 cups Plus 2 Tablespoons, Granulated Sugar
• 2 Tablespoons Baking Powder
• 1/2 teaspoons Salt
• 1/3 cups Coconut Oil (solid State, Not Liquid)
• 1 cup Unsweetened Coconut Flakes
• 3/4 cups Light Coconut Milk, From A Can
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Light Coconut Milk (from A Can), Up To Double This Amount If Needed
• 1 Tablespoon Meyer Lemon Juice, Up To Double This Amount If Needed

1. Heat oven to 375 F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
2. In a large bowl, whisk flours, sugar, baking powder and salt until combined. Use a pastry blender or your fingers to cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut flakes and coconut milk just until a dough forms.
3. Transfer dough to prepared baking sheet and gently shape into a ball. Press ball down into a roughly 1-inch thick rectangle. Use a knife, pizza cutter or bench scraper to cut dough into triangles (approximately 18). Space scones evenly apart on baking sheet.
4. Bake scones for 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
5. Meanwhile, make the glaze: In a small bowl, combine ingredients for glaze, adding more powdered sugar or milk/juice as needed to make a thick yet drippy glaze.
6. Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
7. Note: If you only have or want to use sweetened coconut flakes instead of the unsweetened flakes, just reduce the amount of sugar added to the scones by 2 tablespoons (so 1/4 cup sugar total).
8. Adapted from Pastry Affair.

allpurpose, whole wheat flour, ubc, baking powder, salt, coconut oil, light coconut milk, powdered sugar, light coconut milk, lemon juice

Taken from tastykitchen.com/recipes/breads/mini-meyer-lemon-coconut-scones/ (may not work)