Tender, lime-scented scones laced withcoconut and white chocolate chips, topped with a shiny sprinklingof sugar.
Recipe: Tropical Scones
3 1/4 cups all-purpose flour
Heat oven to 375°F (190°C). Lightlygrease 2 baking sheets.
In a large bowl, stir together flour,sugar, baking powder and salt. Stir in coconut and white chocolatechips.
Stir whipping cream, lime juice and limepeel into flour mixture, stirring just until ingredients aremoistened.
Turn mixture out onto lightly flouredsurface. Knead gently until soft dough forms, about 2 minutes.
Divide dough into three equal balls. Flatteneach into 7-inch circle; cut into 8 triangles.
Transfer to prepared baking sheets, spacing2-inches apart. Brush with melted butter and sprinkle with additionalsugar.
Bake 15 to 20 minutes or until lightlybrowned. Serve warm or cool.
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
1 cup white chocolate chips
2 cups chilled whipping cream
2 tablespoons fresh lime juice
2 to 3 teaspoons freshly grated lime peel
2 tablespoons butter, melted
Additional granulated sugar
Makes 24 scones.
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