Toasted Coconut & Chocolate Chip Scones

Scones are easy to make! They are perfect with 

coffee or tea. Serve at breakfast, brunch or "tea time."

Ingredients:
1 cups shredded coconut
2 1/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking power
1/4 teaspoon salt
6 tablespoons cold butter
1 egg, lightly beaten
3/4 cup heavy (whipping) cream
1 cup semisweet chocolate chips
additional cream
addition sugar

Method:
Preheat oven to 400*. Spread coconut on baking sheet. Bake 5 minutes, or until golden brown, stirring once, after 3 minutes. Cool slightly. Transfer toasted coconut to a food processor. Process until finely ground. Set aside.
In a large bowl sift together flour, sugar, baking powder and salt. Using two knives (or a pastry blender) cut in butter until mixture resembles coarse crumbs. Use your fingers to continue mixing butter into flour a bit more, but still crumbly. Make a well in center of mixture and set aside.
In a medium bowl, combine egg and cream. Add all at once to dry ingredients. Using a fork, stir just until moistened. Add toasted coconut and chocolate chips. Stir just until mixed in.
Turn dough out onto a lightly floured board or waxed paper. Knead dough by folding and gently pressing it for 10 - 12 strokes, or until dough is partly smooth. Pat dough into a 10 x 4 inch rectangle, about 1 1/2 inches thick.. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on an ungreased or parchment lined baking sheet. Brush rectangles with additional cream. Sprinkle tops with additional sugar.
Bake 13 to 15 minutes or until bottoms are a golden brown. (Over baking will cause the scones to become dry.) Remove scones from baking sheet and serve warm or at room temperature.
Makes 12.

Notes:  I made a batch to share with family for Easter Brunch and they were a big hit.  Sometimes scones can be dry, but these were moist and flavorful.