Meritage Coconut Milk Scones
Using coconut milk in these scones makes a great, light scone, but also avoids lactose tolerance issues for your guests. There are as many variations on this same basic scone recipe as you have imagination. One of our guest's favorites is Pina Colada scones - with coconut, dried pineapple and lime glaze.
1 cup (5.5 oz) of all purpose flour (can be gluten free)
1/8th cup (1 oz) granulated sugar or turbinado sugar
2 tsp baking powder
1/2 to 1 tsp spice
1/2 tsp salt
1/4 cup (1.8 oz) butter flavor crisco vegetable shortening
2 oz dried fruit(s)
1/2 cup (3.5 oz) coconut milk
Preheat oven to 425 F.
Measure Flour, sugar, salt, spice into bowl. Cut in Shortening until it resembles coarse corn meal. Add fruit and stir in until coated by dry mix. Add coconut milk and stir until it comes together as a stiff dough. Turn out onto floured board and knead 4-5 turns. I use a pizza cutter to make wedge shaped pieces. Place on a baking sheet and bake for 13 minutes until golden brown on top.
Remove from the oven. If desired, coat with a mixture of citrus juice or brandy and enough powdered sugar to make a thin fondant. Serve warm.