2 c. flour
3 tsp. baking powder
6 tbsp. sugar
2 eggs
1 c. grated coconut
3 tbsp. butter
1/2 c. milk
1/2 tsp. salt

Sift together flour, baking powder, salt, and sugar. Stir well. Add coconut, then the butter and butter, mixing it in with a fork. Beat the eggs and milk separately and add to first mixture, mixing just until combined.

Roll out on a lightly floured board 1/2 inch thick. Cut out with a floured biscuit cutter.

Brush the tops with melted butter and sprinkle with sugar.

Bake in hot 375°F oven for 20 minutes.

Makes 18 scones.