Cinnamon Scones (with or without coconut)

Okay, So these are definitely not an everyday sort of thing, but they truly are fabulous for special treats! J loves them, as does anyone else that I have ever made them for. They are part of my recipe collection that I used to make for the local sandwich shoppe. They are versatile, add raisins, or cranberries or blueberries if you would like. Just omit the cinnamon and coconut!

1 3/4 cups Spring whole wheat flour (or white whole wheat flour) I use Montana mills
1 Tbsp Homemade Baking powder
1/4 tsp salt
1/4 cup succanant
3 Tbsp cinnamon
1 cup shredded coconut
1/2 cup coconut oil or 1/4 cup butter and 1/4 cup coconut oil melted on the stove
add to the oil 2 tsp vanilla extract
3/4 cup first pressed full fat coconut milk (I use Thai kitchen, the red label)

I have on hand some extra flower in case the batter is too sticky (1/4 cup at most) Sometimes just 2 Tbsps are needed for cutting. If you don't like coconut, omit the shredded coconut, use all butter, and add 1/4 cup flour to the recipe.

Combine all the dry ingredients, including the coconut in a bag and shake well to combine. Transfer to a bowl and add the melted fat. Cut in to the mixture is crumbly, then add in the coconut milk. The mixture should be moist, but not overly sticky. Transfer mixture onto a cutting board (if the mixture is sticky, add 1-2 tbsp of flour on the cutting board and another 1-2 tbsp flour on the top of the mixture once on the cutter board and fold in) Make a circle, about 9-10 inches in diameter and cut into pizza triangles. Transfer triangles onto a greased baking sheet or ungreased sil-pat and bake in a pre-heated 425 degree oven for 10-15 minutes.

Top with a glaze.

Glaze recipe:
1 cup powdered sugar (powdered evaporated cane juice crystals)
1 tsp vanilla extract
2-4 Tbsp coconut milk

Mix above ingredients together until a dripable consistency is reached. Drizzle onto of partially cooled scones!