Coconut Scones

I'm really lovin' my scones these days. There are soooo many different variations to try!

Tonight I had some time alone while baby slept and daddy/son swam at the pool. He's getting more confident and getting some good arm strokes down I hear!

I decided to try coconut scones tonight. Coconut butter, coconut milk, and shredded coconut. Oh paradise.

They were really good. Yet again they disappeared before a picture could be taken. You'll have to rely on the picture on this website, where you will also find the recipe. I substituted Lou Ana Coconut Oil for butter, and chilled it in the freezer for 5 minutes or so.

Oh, I should mention -- the consistency wasn't quite right with only 1/2 cup of coconut milk. I added more until it was moist enough. Maybe a total of 1 cup? Not sure.

I want to try these again. =)
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 about 1/3 cup of coconut milk and stir into dough with a fork. Add remaining 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 15 minutes, until scones are a light golden brown on top.
Cool on a wire rack before serving.