Coconut Cream Scones

Preheat oven 375 degrees F.

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.

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.

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.

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.

Bake for approximately 15-20 minutes until lightly browned. Remove from the oven, let cool on wire racks and enjoy!

Notes:

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.

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.