Coconut Cream Scones

• 1-1/2 cup All-purpose Flour
• 1/2 cups Whole Wheat Pastry Flour
• 1/3 cups Granulated Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/3 cups Unsalted Butter, Cut Into Small Cubes
• 1/2 cups Unsweetened Dried Coconut
• 1/2 cups Heavy Cream, Plus 1 Tablespoon
• 1 whole Egg, Beaten
• 1 teaspoon Vanilla Extract
• Turbinado Sugar And Shredded Coconut, For Sprinkling On Top

1. Preheat oven 375 degrees F.
2. Mix dry ingredients together in a large bowl. Cut in the butter with a pastry blender or your fingers. Add in dried coconut and stir together.
3. Combine whipping cream, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid (retaining about a tablespoon for the glaze), stirring until the batter forms moist clumps.
4. Gather together with your hands and knead lightly until dough forms a ball. Pat dough into an 8-inch round. Cut circle into 8 wedges.
5. Take the reserved tablespoon of liquid to use as a glaze. Brush the tops of the scones with the glaze and sprinkle with turbinado sugar and a little shredded coconut.
6. Bake for approximately 15-20 minutes until lightly browned. Remove from the oven, let cool on wire racks and enjoy!
7. Notes:
8. I save a tablespoon of the liquid for the glaze so as not to have to waste another egg to make a small amount of glaze.
9. You don't have to use whole wheat pastry flour if you don't have any but I think it adds a nice sweet earthy taste to the scones. You can even use regular whole wheat flour but it makes it a tiny bit heavier.

allpurpose, whole wheat pastry flour, sugar, baking powder, ubc, unsalted butter, coconut, heavy cream, egg, vanilla, turbinado sugar

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