3/4 c. coconut milk
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)
1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut
To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.
In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.
In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).
Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.
Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.
Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.
Brush slices with the coconut milk.
Bake 18-22 minutes. Let cool.
To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.
Eat them warm or cold. With jam or plain. Enjoy!
Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/