Coconut Scones

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    11. Drizzle the glaze over the still warm scones.

12. 12

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

No additional tips available.