Recipe tweaked from Coconut Cream Concentrate kitchens.
1 2/3 call purpose flour
1/3 ccoconut flour
1/3 cgranulated sugar
1 tspbaking powder
1/4 tspbaking soda
1/2 ccoconut oil
3 Tbspbutter, melted
1 csweetened flaked coconut, chopped
2/3 chalf and half or coconut milk
1 Tbsporange juice
zestof one orange
How to Make Tropical Scones
- Heat oven to 375^. Spray a large cookie sheet with cooking spray.
Stir together the flours, sugar, baking powder, baking soda and salt.
- Cut the coconut oil and butter,into the flour with a pastry blender . Stir in coconut.
In a separate bowl, combine the egg, 1/2 and 1/2 and orange juice and zest . Pour wet ingredients over the dry ingredients and stir just until moistened.
- Place dough on a flat floured surface, divide dough 2 equal balls and gently pat each into 7 inch circles 1/2 inch thick. Cut 8 wedges from each circle. Transfer the wedges to the baking sheet.
- Bake 15 to 18 minutes or just until golden brown. Cool 2 minutes. Remove from cookie sheet, place on wire rack.Cool 10 minutes while making glaze.
1 cup powdered sugar
1 teaspoon orange extract
4 to 6 teaspoons milk
Combine all ingredients in a small bowl, adding enough milk for desired spreading or drizzle.
Sprinkle with coconut and chopped nuts if desired.