1/2 cup coconut milk
1/4 cup plain yogurt
1 egg
Zest of 1 orange
1/2 teaspoon vanilla
1 3/4 cups all purpose flour
1/2 cup brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter cut into small dice
1/2 cup toasted unsweetened coconut
3/4 cup dates chopped & pitted
Glaze:
Egg yolk
1 tablespoon water
Preparation
Instructions:
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a small bowl whisk together coconut milk, yogurt, egg, zest & vanilla. In food processor, combine flour, sugar, bake powder & salt. Add butter & pulse until mixture starts to clump, do not over mix. Turn dough on counter & work gently with hands until homogenous. Pat into 1/2" thick circle. Using flowered cookie cutter cut out rounds & place on baking sheet. Gently press scraps together until dough is all used up. Glaze tops with egg yolk mix & bake for 18 - 22 minutes. Best served immediately, but can be cooled & frozen. Thaw overnight in plastic wrap, warm before serving. Makes 12 scones.