Lemon Coconut Scones

Ingredients:

• 3/4 cup flaked coconut
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 Tbsp freshly grated lemon zest
• 1 Tbsp baking powder
• 3/4 tsp. salt
• 8 Tbsp cold unsalted butter, cut into pieces
• 3/4 cup plus 2 Tbsp unsweetened coconut milk, divided
• 1/2 tsp. coconut extract (or vanilla if you don't have coconut extract)
• vanilla sugar

Instructions:

1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper.

2. Toast coconut in a skillet on medium-high heat, stirring constantly, until it's golden and toasted, being careful not to burn it. Let cool completely, then crush the coconut a bit until you have smaller pieces.

3. In a medium bowl, whisk together the flour, coconut, sugar, lemon zest, baking powder, and salt until combined. Using a pastry blender cut butter into flour mixture until it resembles coarse crumbs.

4. In another bowl stir together 3/4 cup of coconut milk and coconut extract.

5. Stir coconut milk mixture into the dry ingredients, just until a soft dough forms. Turn onto a lightly floured surface. Using a rolling pin, roll out dough to 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones, re-rolling scraps only once.

6. Brush tops of scones with remaining 2 tablespoons coconut milk, and sprinkle with vanilla sugar. Bake until bottom edges of scones are light golden brown, 12-16 minutes. Let cool slightly. Serve warm with lemon curd and Devonshire cream.