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Coconut Scones

2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into 6-8 pieces
1/2 cup sweetened, shredded coconut
approx. 1/2 cup coconut milk

Preheat oven to 400F.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking powder, salt and sugar.  Add butter and toss to coat.  Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand.  A few larger bits are ok, but most should be smaller than a pea.  Stir in shredded coconut. Add in the coconut milk and stir into dough with a fork.  Add more coconut milk as needed until dough comes together into a shaggy ball.  Knead lightly with your hand until dough is smooth.  Divide dough in to two balls and press each into a disc about 1/2-inch thick on prepared baking sheet.  Cut each disc into quarters and separate slightly.  Bake for about 14-16 minutes, until scones are a light golden brown on top.  Cool on a wire rack before serving

Makes for a nice bright Easter recipe!

Sirven 8


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