STRAWBERY-COCONUT SCONES
Makes: 8 scones

Planning Tip: Best served the day they're made


1-3/4 cups all purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
3/4 cup heavy cream
2 large eggs
1 pint (12 oz) strawberries, diced
2 tablespoon sugar


Heat oven to 375F. Coat 14" large baking sheet with nonstick spray.

In large bowl, mix first 6 ingredients.
In small bowl, use a fork to bend cream and eggs.

Pour over flour mixture, add strawberries; stir just until mixed and dough clumps together. Scrape onto center of prepared sheet. Pat into 9" round shape. The dough will be very sticky.

Sprinkle with 2 tablespoons of sugar.

Coat long knife with nonstick spray; score round into 8 wedges. Do not cut all the way through and or separate wedges.

Bake 30-35 minutes until puffed and well browned, and wooden toothpick inserted in center comes out clean (strawberries will caramelize on sheet).

4. Re-cut wedges. Serve warm or at room temperature.

Serve with: whipped cream and a sprinkle of coconut