Makes 17 scones. Recipe is provided by Lin Falcon and the Women of the ELCA of St. Paul’s Lutheran Church, Baton Rouge.
1/2 cup sweetened flaked coconut
2 cups all-purpose flour
13 cup sugar
1 tablespoon fresh lemon zest
21/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold salted butter, cut into pieces
3/4 cup plus 3 tablespoons cold heavy whipping cream, divided
1/2 teaspoon lemon extract
1. Preheat oven to 350 F.
2. Line two rimmed baking sheets with parchment paper. Set aside.
3. In the work bowl of a food processor, pulse coconut until coarsely chopped. Spread coconut on a prepared baking sheet. Toast until light golden brown, approximately 5 minutes. Let cool.
4. In a large bowl, combine flour, sugar, lemon zest, baking powder and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cooled coconut, stirring to combine. Set aside.
5. In a liquid measuring cup, combine 3/4 cup plus 2 tablespoons cream and lemon extract, stirring until blended. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
6. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Using a rolling pin, roll dough to a 3/4-inch thickness. Using a 13/4-inch round cutter, cut 17 scones from dough, re-rolling scraps as necessary. Place scones 2 inches apart on remaining prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
7. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 18 minutes.