Coconut Papaya & Pineapple Scones - cooking recipe

Ingredients

Scones
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)
Glaze
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 - 1 cup powdered sugar

Preparation

Preheat oven to 400\u00b0 and line a baking sheet with parchment paper.
In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.