Ingredients
2 cups all-purpose flour1/2 cup sugar3 teaspoons baking powder1 teaspoon salt1/2 cup coconut oil, room temperature2 tablespoons grated lemon zest1/2 cup refrigerated unsweetened coconut milkTOPPING:1 tablespoon refrigerated unsweetened coconut milk1 tablespoon coarse sugar
Preparation
Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened.
Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.
