Coconut Scones

1. Preheat the oven to 350 F. Prepare a sheet pan by lining it with parchment or a Silpat.

2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and coconut. Pulse to combine.

3. Add the butter and pulse until you have a coarse crumb.

4. In a small bowl, combine the coconut cream, the cold cream and the egg and whisk it together.

5. Pour the cream mixture into the food processor and pulse until you have a wet dough.

6. Transfer the dough to a lightly floured surface and gently form a disc.

7. Slice the disc into 6 equal wedges and transfer them to the sheet pan.

8. Bake at 350 F for 18 minutes. When done, remove from oven and allow them to cool slightly.

9. While you are letting the scones cool for a few minutes, whip up the vanilla glaze.

10. In a small bowl, whisk together the powdered sugar, vanilla and cream until you have a smooth glaze.

11. Drizzle the glaze over the still warm scones.

12. Enjoy them immediately or keep them in an airtight container for up to several days.