From Sandi's Recipe File - Date & Coconut Scones

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"From Sandi's Recipe File"

Recipe Source:
From the Personal Collection of
Anne Hanzlick

Serving Size: Makes 12 scones

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Date & Coconut Scones

Amount	Ingredient
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.

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