Creamy Coconut Scones

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk together flour, sugar, and baking powder in a large mixing bowl. Cut in the cold cubed butter with a pastry cutter until the pieces of butter are the size of peas. Stir in 2 tablespoons of shredded coconut.

In a separate bowl, whisk together the whipping cream, egg, coconut extract, and vanilla. Add this to the flour/butter mixture and stir until just incorporated. Turn onto a lightly floured counter and knead just until the dough comes together, being very careful not to overmix.

Shaped the dough into 3 rounds, each about 1 inch thick. Slice each round into 4 quarters and sprinkle with the remaining 2 tablespoons of shredded coconut on top and lightly press it into the dough, then place on the prepared baking sheet, 1 inch apart.

Bake in the preheated oven for 10-16 minutes or until the coconut topping is toasted and the undersides of the scones are golden brown. Let cool on the baking sheet before topping with the icing (recipe below) or serve as is. Enjoy!

Whisk together the powdered sugar, whipping cream, and coconut extract until smooth. Drizzle or pipe onto the cooled scones.