Coconut scones with coconut glaze

Ingredients:

Scones

• 4 and 1/4 cups flour
• 2 tbsp baking powder
• 1 teaspoon of salt
• 1/4 cup granulated sugar, plus extra for sprinkling over scones
• 2 cups coconut flakes
• 330 g chilled butter, diced
• 1 cup unsweetened coconut milk
• 4 large eggs, lightly beaten
• 1 teaspoon coconut extract
• 2 cups finely chopped pecans

Glaze

• 2 tbsp. unsweetened coconut milk
• 1/4 tsp coconut extract
• 1/4 tsp vanilla extract
• 0.5-1 cup powdered sugar

Preparation:

1. Make scones. Preheat oven to 200°C. Line 2 baking sheets with parchment paper. In a bowl, combine flour, baking powder, salt, granulated sugar, and coconut. Using a mixer on low speed, beat in the butter, then increase the speed to high and beat until the mixture forms coarse crumbs.
2. In another bowl, whisk together the coconut milk, eggs, and coconut extract, then stir into the butter mixture until evenly distributed. Stir in the nuts. Do not overwork the dough.
3. Place 5-7 cm diameter mounds of dough on prepared baking sheets (use a large ice cream scoop for best results). Sprinkle with sugar and bake until golden brown, 15-17 minutes.
4. Meanwhile, prepare the glaze. In a bowl, whisk together the coconut milk, coconut and vanilla extracts, and 1/2 cup powdered sugar until smooth, adding more powdered sugar if the glaze is too runny. Drizzle the glaze over the scones while they're still warm.