Orange Coconut Scones with Orange Butter

1 ¾ cups flour

½ tsp salt

1 tbsp baking powder

2 tbsps sugar

5 tablespoons butter (not soft)

1 egg

¾ cup 10% cream

2 tbsps milk

2 tsps grated orange peel (zest)

½ cup coconut

Preheat oven to 400. Whisk Flour, salt, baking powder and sugar. Use pastry blender until mixture resembles coarse meal. Whisk together egg, cream, milk, orange peel (zest) and coconut. Add wet ingredients to dry until combined and forms a dough. On a lightly floured surface pat into and 8 inch circle about ¾ inch thick. Cut into 8 equal triangles.

Topping—brush tops with cream and sprinkle with coconut. Place on parchment-lined baking sheet and bake for 12 to 15 minutes, or until golden brown.

Orange Butter

½ cup softened butter

2 tbsps freshly squeezed orange juice

1 tbsp grated orange peel

2 tsps sugar

Combine until all ingredients are creamy and well blended.