Mini Meyer Lemon Coconut Scones

Directions

1. 1
   Heat oven to 375 F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
2. 2
   In a large bowl, whisk flours, sugar, baking powder and salt until combined. Use a pastry blender or your fingers to cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut flakes and coconut milk just until a dough forms.
3. 3
   Transfer dough to prepared baking sheet and gently shape into a ball. Press ball down into a roughly 1-inch thick rectangle. Use a knife, pizza cutter or bench scraper to cut dough into triangles (approximately 18). Space scones evenly apart on baking sheet.
4. 4
   Bake scones for 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
5. 5
   Meanwhile, make the glaze: In a small bowl, combine ingredients for glaze, adding more powdered sugar or milk/juice as needed to make a thick yet drippy glaze.
6. 6
   Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
7. 7
   Note: If you only have or want to use sweetened coconut flakes instead of the unsweetened flakes, just reduce the amount of sugar added to the scones by 2 tablespoons (so 1/4 cup sugar total).
8. 8
   Adapted from Pastry Affair.