2 cups whole wheat pastry flour (or white would work too)
1/3 c. Brown sugar or sucanat
1 T. Baking powder
1/2 t. Salt
1/2 c. Coconut oil )
1 c. Unsweetened dried shredded coconut
1/2 c. Chilled coconut milk (I have substituted yogurt/cow's or rice milk mixture and it works too)
1 1/2 t. Vanilla extract
1 large egg
Preheat oven to 375
Add flour, sugar, shredded coconut, baking powder and salt to your mixer bowl and stir on low with paddle attachment.
Cream dry ingredients with the coconut oil.
In a separate bowl whisk the egg with coconut milk to blend. Slowly add coconut milk/egg mixture to dry ingredients with mixer on low until moist clumps form. You can add more milk if it's dry. Drop by 1/4 cupfulls onto rimmed baking sheet. Bake about 14-18 minutes. Start checking around 14 though. You want them light brown and cooked through.
Makes about 13
*Since the coconut milk was a new addition to this recipe for me, I had to think of a use for that left over milk. So, if you're wanting to sweeten up your scone a little make a glaze out of the coconut milk and some powdered sugar. Sorry, I don't know how much of each, I just know that those 2 things combined with a little vanilla = yummy goodness
I also had some chipped coconut on hand so I sprinkled that on top this time too.