Coconut Almond Scones

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From a bed and breakfat in lancaster co.

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Steps

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Preheat oven to 375.

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Line baking sheets with parchment paper or silpats.

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In a large bowl , sift the flour with the sugar , baking powder , baking soda and salt.

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Add the lemon rind.

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Using two knives or a food processor , cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks.

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Grate the almond paste and mix it into the flour mixture with cup of the flaked coconut.

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In a medium bowl , beat the coconut milk , egg and almond extract until well combined.

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Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball.

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Knead 5 or 6 turns to get a nice consistency.

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The dough should be firm enough to roll out but still delicate , not stiff or dry.

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On a lightly floured surface , roll out the dough to a 3 / 4 inch thickness.

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Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes.

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Place on cookie sheets about 2 inches apart.

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Brush with the egg wash and.

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Ingredients

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unbleached flour, sugar, baking powder, baking soda, salt, lemon rind, unsalted butter, almond paste, sweetened flaked coconut, coconut milk, egg, almond extract, water