Whole Wheat Coconut Scones

Whole Wheat Coconut Scones
2 cups whole wheat pastry flour
1 cup unbleached all-purpose flour
1/4 cup granulated natural cane sugar (or you can use Stevia, Splenda, etc.)
1/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter or butter substitute (I recommend Earth Balance)
1 cup unsweetened coconut
1 large egg
1 1/4 cups unsweetened coconut milk, well stirred (If you decide to use milk instead of coconut milk, only use 1 cup)
1 tsp vanilla extract
1/2 tsp coconut extract
3/4 cup chocolate chips (optional. If you need some extra sweetness, go for it. If you are looking to keep it as healthy as possible, opt out or use unsweetened dark chocolate, which is full of antioxidants.)
Milk, for brushing
1/4 cup shredded coconut for sprinkling


Preheat the oven to 375. Lightly grease a baking sheet or line with parchment paper. 


Whisk together the flours, sugars, baking powder, and salt in a large bowl. Using a fork, cut the butter into the dry ingredients until it resembles bread crumbs. Stir in the coconut.


In a separate bowl, whisk together the egg, coconut milk and extracts.


Add the wet ingredients to the dry ingredients and stir with a fork just until the dough is evenly moistened. Stir in the chocolate chips if you choose to use them. 


Turn the dough out onto a floured work surface, and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a knife to divide each circle into 8 wedges. (You could also do the same using a rectangle, but I find the circles are easier.)
Transfer the scones to a baking sheet. Brush the tops with milk and sprinkle with the remaining coconut. Bake until the scones are puffed and golden brown (the coconut will be lightly toasted), about 20-25 minutes depending on your oven. Serve warm. 

Nutrition Facts (This is for the original recipe. Remember that you can make substitutions.) Serving size 1 scone.
14g whole grains (great start to the day!) 
288 cal
20g fat (This is where the Earth Balance helps out. Also, using skim milk and reducing the amount of coconut in the recipe will cut the fat content.) 
4g protein (not bad for a breakfast pastry)
19g complex carbohydrates (One place where it does not pay off to keep it simple!)
7g sugar (Please avoid granulated white sugar!)
4g dietary fiber
30mg cholesterol 
150 mg sodium
211mg potassium
63RE vitamin A
2mg iron
36mg calcium
140mg phosphorus 

The King Arthur Flour Company, Inc. Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. Woodstock, VT: The Countryman Press, 2006. Print.