Gluten-Free Coconut Scones

from May/June 2011 TeaTime Magazine

These scones are yummy and rich as well as gluten-free!

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Gluten-Free Coconut Scones

2½ cups gluten free all-purpose flour*
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, cut into pieces
1 cup sweetened flaked coconut
¾ cup plus 3 tablespoons heavy whipping cream, divided
½ teaspoon coconut extract
Garnish: unsweetened coconut flakes

• Preheat oven to 375°.
• Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender, cut in butter until mixture is crumbly.
Add coconut, stirring to combine.
• Add 3⁄4 cup plus 2 tablespoons cream and coconut extract, stirring
just until dry ingredients are moistened.
• On a lightly floured surface, roll dough to 1⁄2-inch thickness.
Using a 21⁄2-inch square cutter, cut scones, and place on prepared
baking sheet 2 inches apart. Brush scones with remaining
1 tablespoon cream, and sprinkle with unsweetened coconut
flakes.
• Bake until lightly browned, approximately 18 to 20 minutes.

*For testing purposes, we used Gluten Free Pantry all-purpose flour
(glutino.com). Using another brand may yield different results.