Toasted Coconut and Lemon Scones
- Preheat oven to 350°F.
- Mix the coconut, flour, lemon zest, baking powder, sugar and salt in a large bowl and stir to combine. Make a well in the centre of the dry ingredients so you can pour the cream into it.
- Pour in 1 cup of whipping cream and use a fork to slowly incorporate the dry ingredients; add more cream if it's too dry. The mixture should clump easily when you squeeze it together. Dump the mixture out onto a cutting board or parchment-lined countertop, and knead the dough, folding it over itself, turning 90 degrees and repeating for about 8 turns. Press out into a large flat disc slightly smaller than a dinner plate. Brush with 2 tbsp of cream, and dust with sugar.
- Cut into 8 pizza-style wedges. Place on a parchment-lined cookie sheet and bake for 15 minutes or until bottoms and tops of scones are golden brown.
- Let cool for 5 minutes and transfer to a cooling rack to finish cooling. Serve on their own or with your favourite jam or preserve.
To toast coconut: Place your coconut in a dry pan over medium heat. Shake every 2 minutes until golden and fragrant.