Cranberry Coconut Scones with Orange Curd

Orange Curd

1 C sugar
1/4 C cornstarch
2 C orange juice
1/4 C lemon juice
3 eggs beaten until smooth
1/4 C butter
1 Tbs orange zest

Bend together sugar and cornstarch in a saucepan. Whisk in juice and beaten eggs. Bring to a boil and cook 1-2 minutes.

Remove from heat and whisk in butter and zest. Cover surface with plastic wrap and chill.

Coconut Cranberry Scones

2 C flour
1/4 C sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 Tbs chilled butter, cubed
1/2 C coconut, shredded

1/2 C chopped fresh cranberries
1/2 C coconut milk, or milk

Preheat oven to 400* F

Mix dry ingredients, then cut in butter until mixture is a coarse crumb texture. Leave some pea-sized chunks of butter. Mix in coconut and cranberries.

Make a well in the dry mixture, and pour in the milk. Use a fork to pull the dry ingredients inward into the milk, just until combined. Do not over-mix.

Turn out onto lightly floured surface and form into a flat 8" round.

Cut into 8 wedges and place on a baking sheet 1/2" apart. Bake 18-20 minutes, until lightly browned.

Serve warm with orange curd and a sprinkle of coconut. Don't forget your cup of hot tea.