~ Better Homes & Gardens magazine - April 2015
1 c. shredded unsweetened coconut
2 1/4 c. flour
1 T. sugar
1 T. baking powder
1/4 t. salt
6 T. cold butter
1 egg, lightly beaten
3/4 c. whipping cream, plus more for brushing
1 c. semi-sweet chocolate chips
coconut (optional garnish)
Preheat oven to 400 degrees. Spread coconut on baking sheet and bake 5-7 minutes or until golden brown, stirring once. Cool slightly, then transfer to a food processor and process until finely ground. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.
In a medium bowl, combine egg and whipping cream. Add egg mixture to flour mixture, the add toasted coconut and chocolate chips. Use a fork to stir just until moistened.
Turn dough onto a lightly floured surface. Knead by folding and gently pressing in for 10-12 strokes or until dough is smooth. Pat into a 10x4-inch rectangle. Cut in half lengthwise, then in sixths crosswise to make 12 pieces.
Place pieces two inches apart on ungreased baking sheet. Brush with additional whipping cream. Bake 13-15 minutes or until golden brown. Sprinkle with additional coconut for the last five minutes of baking, if desired. Serve warm.
Makes 12 scones.
Notes: I toast the coconut in a skillet instead of in the oven. We've made these both with and without extra coconut sprinkled on top and don't think the ones with the coconut were any better than the ones without.
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