• coconut scones

Toasted Coconut Scones

2 cups whole wheat flour

1 cup all purpose flour 

1/4 cup granulated sugar

1/4 cup packed brown sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) cold unsalted butter

1 large egg

1 1/4 cup unsweetened coconut milk

1 tsp vanilla extract

1/2 tsp coconut extract

Glaze: 1 cup confectioners sugar, 1 Tbsp milk, 1/2 tsp coconut extract

Preheat the oven to 375 F, line 2 baking sheets with parchment paper.

Whisk together flour, sugar, baking powder & salt, cut the butter into the dry ingredients until crumbly.  

In a separate bowl whisk together the egg, coconut milk and extracts.

Add wet ingredients to the dry ingredients and stir gently until dough is evenly moistened.

Knead the dough 2 or 3 times on a floured work surface.  Divide in half, pat each half into a circle about 1/2 inch thick.  Divide each circle into 8 wedges.

Transfer to baking sheet, bake 20 -25 minutes until golden brown.

Whisk together confectioners sugar, milk and coconut extract for glaze.

Let scones cool 10 minutes then brush with glaze. 

 Serve while warm.