While in Maui, I was inspired to make these tropical scones. If you love lemon, then these are for you. I ended up making 5 batches of these scones while in paradise.
Lemon Coconut Scones
Combine the flour, cream of tartar, b. powder, sugar, salt, lemon zest and coconut. Cut in the butter with a pastry knife (see my biscuit recipe for more tips). Add the milk and toss until just barely combined. Divide into two portions. Pat into a circle 1 inch thick. Cut into 6 wedges. Place the scones individually on a baking sheet. Bake at 400F for about 12 mins or until just golden brown on the edges.
Juice of one lemon
1/2 tsp. lemon zest
about 1 cup powdered sugar
While the scones are still warm dip the tops in the glaze and sprinkle with a little more coconut.