Strawberry White Chocolate Coconut Scones
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
1/2 cup white chocolate chips
1 large egg
1/3 cup coconut milk
1/2 teaspoon vanilla extract
Thinly sliced strawberries
Heat oven to 375 degrees F.
In a large mixing bowl, sift together flour, baking powder and salt. Whisk in sugar until combined. Work in butter, using a pastry blender or two forks, until well incorporated and mealy. Stir in coconut and white chocolate chips until combined.
In a small bowl, whisk together egg, coconut milk and vanilla until well combined. Make a "well" in the center of dry ingredients and pour the liquid mixture into the center. Gently stir everything together until just combined.
Pat the dough into a 1 1/2-inch thick round on a cookie sheet. Slice into 8 triangles and space evenly on cookie sheet. Top with sliced strawberries. Sprinkle tops of scones with sugar, if desired.
Bake scones 20-25 minutes, or until golden brown. Cool 2 minutes before transferring to wire racks.
Makes 8 scones