Coconut Scones

2 cups (8 ounces) white whole wheat flour
1 cup (4 1/4 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 7/8 ounces) packed light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick/4 ounces) cold unsalted butter
1 cup (4 ounces) unsweetened shredded coconut or sweetened shredded coconut
1 large egg
1 1/4 cups (10 ounces) unsweetened coconut milk, well-stirred
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup (4 1/2 ounces) chocolate chips or chunks (optional)
Milk, for brushing
1/4 cup (3/4 ounce) sweetened, shredded coconut for sprinkling

Heat the oven to 375 F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, sugars, baking powder, and salt, in a large bowl.  Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs.  Stir in the coconut.

In a separate bowl, whisk together the egg, coconut milk, and extracts.

Add the wet ingredients to the dry ingredients and stir gently with a fork just until the dough is evenly moistened.  Stir in the chocolate chips or chunks, if using.

Turn the dough out onto a floured work surface and knead two or three times.  Divide the dough in half, and pat each half into a circle about 1/2-inch thick and 6 inches in diameter.  Use a knife to divide each circle into 8 wedges, or pat the dough into an 8 x 10-inch rectangle and cut into smaller rectangles, then cut those in half diagonally.

Transfer the scones to a baking sheet.  Brush the tops with milk and sprinkle with the sweetened coconut, pressing it in gently.  Bake until the scones are puffed and golden brown, about 20 to 25 minutes.  Serve warm.

Makes 16 scones.

From Whole Grain Baking by King Arthur Flour