Coconut Scones

• FOR THE SCONES:
• 2 cups Flour
• 1/2 cups Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Finely Shredded Unsweetened Coconut
• 8 Tablespoons Butter, Cold And Cut Into 1" Pieces
• 1/3 cups Coconut Cream (the Thick Stuff On The Top Of A Can Of Coconut Milk)
• 1/3 cups Cold Cream
• 1 whole Egg
• Flour, For Rolling Out Dough
• FOR THE VANILLA GLAZE:
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Bean Paste Or Extract
• 2 Tablespoons Cream

1. 1. Preheat the oven to 350 F. Prepare a sheet pan by lining it with parchment or a Silpat.
2. 2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and coconut. Pulse to combine.
3. 3. Add the butter and pulse until you have a coarse crumb.
4. 4. In a small bowl, combine the coconut cream, the cold cream and the egg and whisk it together.
5. 5. Pour the cream mixture into the food processor and pulse until you have a wet dough.
6. 6. Transfer the dough to a lightly floured surface and gently form a disc.
7. 7. Slice the disc into 6 equal wedges and transfer them to the sheet pan.
8. 8. Bake at 350 F for 18 minutes. When done, remove from oven and allow them to cool slightly.
9. 9. While you are letting the scones cool for a few minutes, whip up the vanilla glaze.
10. 10. In a small bowl, whisk together the powdered sugar, vanilla and cream until you have a smooth glaze.
11. 11. Drizzle the glaze over the still warm scones.
12. 12. Enjoy them immediately or keep them in an airtight container for up to several days.

flour, sugar, baking powder, baking soda, salt, unsweetened coconut, butter, coconut cream, cream, egg, flour, vanilla, powdered sugar, vanilla bean paste, cream

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