Coconut Scones

I have always used sweetened, flaked coconut for baking but often come across recipes calling for unsweetened. When I popped into a Big Lots recently to look for stocking stuffers, I found a big bag of Bob's Red Mill Unsweetened Shredded Coconut staring at me, so I couldn't resist. I didn't have a particular use in mind for it at the time, but whenever I opened the cabinet, the aroma was so overwhelming, I wanted to crawl inside. I knew I had to use it for something right away, so I made scones. I still have a small carton of heavy cream in the fridge that I didn't end up using on Thanksgiving, so I would normally have used that, but I also had a container of Chobani Coconut Yogurt. I opted to use the yogurt. INGREDIENTS :  2 1/2 c flour 5 T baking powder 4 t sugar 1/8 t salt 2 eggs 3/4 stick butter 3/4 c heavy cream or 5.3 oz container plain, vanilla, or coconut yogurt 1 c unsweetened shredded coconut Coarse sanding sugar for tops 1 egg, milk, or cream for brushing on top In the bowl of your stand mixer (or mixing bowl), whisk together the flour, baking powder, sugar, and salt. Add the eggs, one at a time, followed by the cream or yogurt until just blended. Stir or mix in the coconut. On a lightly floured surface, pat out your dough to 1/2-3/4" thickness and cut into desired shapes (I used a 2" round cutter). Transfer to parchment-lined baking sheet. For a nice sheen and color (and to give the sanding sugar something to stick to), brush the tops with either milk, cream, beaten egg, or an egg beaten together with a bit of milk, water, cream ... any combination will be fine. This time, I used an egg with a bit of milk. Sprinkle with sanding sugar and bake at 350 for approximately 20" until golden and fragrant. Let cool for a minute or two right on the baking sheet, then serve with jam, lemon curd, clotted cream, etc. Enjoyed with a cup of Teavivre Oolong tea.