Coconut-Macadamia Scones

The original recipe had a footnote stating that cashews, hazelnuts, pecans, or almonds could be used in place of the macadamia nuts; or that the nuts could be omitted and semisweet, milk, or white chocolate chips, or peanut butter, or butterscotch chips could be added. SIGH...what a delicious mouthful!

• Ready In: 36 mins
• Serves: 8

Ingredients

• 1⁄3 cup firm butter (5 1/3 Tbsp.)
• 1 3⁄4 cups flour
• 3  tablespoons sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup  chopped  macadamia nuts, toasted if desired
• 1⁄3 cup  shredded coconut
• 1  egg
• 1⁄2 cup half-and-half, about
•  half-and-half, for brushing
•  shredded coconut, for topping

Directions

1. Preheat oven to 400*F.
2. Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
3. Stir in the macadamia nuts and coconut.
4. Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
5. Turn dough out onto a lightly floured surface; gently roll in flour to coat.
6. Knead lightly 10 times.
7. Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
8. Brush with half-and-half; sprinkle with coconut.
9. Bake for 16-18 minutes, or until golden brown.
10. Immediately remove from cookie sheet; carefully separate wedges.
11. Serve warm.