1 1/2 cups all-purpose flour
1/2 cup coconut flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1 cup shredded coconut
3/4 cup coconut milk
1 teaspoon coconut extract
1 cup powdered sugar
2 tablespoons coconut milk
1/2 teaspoon coconut extract
Preheat the oven to 375 degrees.
In a large bowl, whisk the flours, sugar, baking powder and salt together.
Add the coconut oil to the dry ingredients and mix thoroughly until the mixture resembles sand.
Add the shredded coconut. Toss to coat.
Pour in the coconut milk and the coconut extract. Mix thoroughly. The dough will be sticky.
Separate the dough into 8 large or 16 small scones (or use a cookie cutter).
Place on a baking sheet and bake 25 minutes until golden brown.
Mix the icing ingredients together in a bowl.
When the scones have cooled down until they are no longer hot and now warm, drizzle icing on each scone.
Serve immediately. May be stored in an airtight container up to three days. May be frozen up to a month. Reheat in a 350 degree oven for 5 minutes, or microwave for 20 seconds.
Yields: 8 large or 16 small scones