Coconut Scones

from King Arthur Flour
makes 16 scones

2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling

Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.

Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.

In a separate bowl, whisk together the egg, coconut milk and extract.

Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.

Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.

Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.


Variation: drizzle with melted chocolate instead of using the chocolate chunks.

Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg