Almond Chocolate Coconut Scones

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

Toast the 1/2 cup sliced almonds and 1/2 cup shredded coconut if they are not already toasted. Chop the 1/2 cup chocolate if using a chocolate bar instead of chocolate chips.

• In a large bowl, whisk together 3 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon + 1 teaspoon baking powder, and 3/4 teaspoon salt.

Keep the 1 1/2 sticks unsalted butter cold, then shred it into the flour mixture. Quickly work the butter into the dry ingredients with your hands until coarse crumbs form. A food processor can also be used.

Add the toasted shredded coconut, chopped chocolate or chocolate chips, and toasted sliced almonds to the flour mixture and gently combine.

In a separate bowl, whisk together 1 cup coconut milk and 1 egg. Regular milk, almond milk, or cream may be substituted for the coconut milk.

Pour the milk-and-egg mixture into the dry ingredients and mix only until the dough comes together. Do not overmix.

Transfer the dough to a lightly floured surface and divide it into 2 equal portions. Shape each portion into a 6-inch circle, cut each circle into wedges, and arrange the scones on the prepared baking sheets at least 1 inch apart.

Bake at 400°F for 15–18 minutes, or until the scones are lightly golden and baked through.

While the scones bake, whisk together 1 1/2 cups powdered sugar, 2 tablespoons coconut milk/milk/cream, and 1/4 teaspoon vanilla until smooth. Let the baked scones cool slightly, then drizzle or brush with the glaze. Sprinkle with additional coconut or sliced almonds if desired.