Coconut-Pecan Scones

With this recipe I got to use my Pampered Chef pastry blender I had not used since I bought it. It worked well for this. The scones are not overly sweet so I added a little drizzle of just powdered sugar with milk icing.

COCONUT-PECAN SCONES

1/3 cup butter or margarine -- firm
1/4 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup pecans chopped (I always toast my pecans for recipes -- 60 seconds in my microwave on a paper plate does them just fine)

1/3 cup coconut flakes

1 egg

1/2 cup half and half (I used milk)

Additional half and half or milk

Preheat oven to 400 degrees. Cut the butter into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the pecans and coconut. Stir in the egg and just enough of the half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half. Sprinkle with coconut. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges.