Coconut Almond Scones

Coconut Almond Scones                          Nancy Harrison

Ingredients

3 ½ C unbleached flour

½ C sugar

1 T baking powder

½ tsp baking soda

½ tsp salt

1 tsp grated lemon rind

4 T butter

7 oz almond paste, chilled

1 C flaked unsweetened coconut

1 C coconut milk

1 egg

1 tsp almond extract

1 egg, lightly beaten with 1 T water

Directions:

Preheat oven to 375 degrees

Grease and flour a large sheet pan or line with parchment paper

In a large bowl, sift the flour with the sugar, baking powder and baking soda and salt; add lemon rind.  Using a food processor, mix the butter into the dry ingredients until no large chunks remain.  Grate almond paste and mix into the flour mixture with ½ c coconut.

In a medium bowl, beat the coconut milk, egg and almond extract until well-mixed.  Add dry ingredients and beat with a spoon until dough pulls away from the sides of the bowl and forms a ball.  Knead 5-6 turns to get a nice consistency.  Dough should be firm enough to roll out but still delicate – not stiff and dry.

On a lightly-floured surface, roll the dough out to a ¾” thickness.  Using a 2 ½” diameter cookie cutter, cut out the scones and place on prepared sheet pan about 2” apart.  Brush with egg wash and sprinkle with coconut.  Bake 18 minutes or until they are light brown and spring back to the touch