Lemon Coconut Scones

One of my secret treats is to stop at Kerber's Farm, a local farm stand for a Coconut scone. It is a giant puffy pastry that is moist, sweet, cocnutty and delicious. With spring finally here I thought I would try to create my own favorite scone so I combined the refreshing, decadent yet delicate flavor of lemon with sweet and delicious coconut flakes. It ended up to be a great marriage.

In honor of the Royal Wedding whip up a batch of these very simple and impressive, special treats.

Ingredients:

2 cups all purpose flour

1/4 cup sugar plus a little more for sprinkling

1 tablespoon baking powder

1 stick (1/2 cup) cold salted butter cut into cubes

2/3 cup heavy cream plus extra for brushing the tops

1 large lemon zested ( 1 1/2 tablespoons)

1/3 cup fresh lemon juice

1 cup unsweetened coconut flakes

Preheat Oven to 400°

In a large bowl combine the flour, sugar and baking powder.

Add the cubed butter, blend with your fingers till the butter breaks up and the mixture forms into small pieces.

Gently mix in the heavy cream, lemon zest, lemon juice and coconut flakes. I like to do this with my hands just until the liquid is incorporated with the dry ingredients. Be sure not to over blend and overwork the dough which will make it heavy and dense when baked.

Place the dough on a lightly floured surface and form it into a a long rectangle that measures about 1" high, 4" wide and 12" long.

Cut straight down the center then on angles down each side to form triangles. You should get 16 scones.