3cups all purpose flour
1 Tbs baking powder
1/2 tsp salt
2Tbs white sugar
1/3 cup of coconut milk ( see note)
5 Tbs chilled butter
1 cup chopped fresh strawberries
1/2 cup baker's coconut
1 cup sliced almonds (plus more for garnishing)
Note: You can always use regular milk or half and half in these scones. I had some drinkable coconut milk (the beverage kind found by the regular milk, soy milk and almond milk).
In a large mixing bowl, mix together flour, baking powder, salt and chilled butter until it's mixed into a coarse crumble. In a separate bowl beat eggs and milk together until well combined. Mix together the dry ingredients with the eggs/milk mixture, chopped strawberries, shredded coconut and sliced almonds. The dough will form, but will look wet.
Flour a clean surface well and place scone mixture. Add some more flour to the top of the dough and pat down into a circle or square about 1/2 inch thick. Cut scone mixture into triangle or squares. Place on a greased baking sheet. Baking in a 425 degree oven for 17-22 minutes. Serve warm with butter, jam or cream cheese.
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