Coconut Snowflake Scones

I had my first official snow day last week. Well, I didn't have to stay home from school or work due to snow, but we stayed inside the whole day watching as the flurries fell so it seemed like one.

I don't live in a place where it snows, but the mountains are just a short one-and-a-half hour drive from our home. Although, their winter weather has been quite a disappointment this year. Many of the ski resorts gave up and went home for the winter already due to a lack of snowfall.

But Mother Nature pulled a fast one in the Sierras this past week and dumped nearly 6 feet of snow. People were racing up with their snowboards and skis to hit the slopes.

As I rarely see snowfall, I was excited and eager to head up to the mountains. We sat inside a warm, cozy cabin with a roaring fire, watching as the flakes crept slowly from the sky.

I made these scones. Straight from the oven to warm our insides, but white as the snow that fell outside.

The flurries got thicker, the wind got heavier. In the time it took me to bake these beauties, nearly a foot had fallen. The winter wonderland was nearly enveloping the entire cabin. As fun and romantic as getting snowed in might be, we were afraid of our lack of supplies and an unknown period of being locked in, so we packed our things quickly and headed back down the mountains munching our snowflake scones.

Coconut Snowflake Scones

2 c. flour

1/4 c. brown sugar

1 T. baking powder

6 T. salted butter, cut into small pieces

1 c. sweetened, shredded coconut
1 egg white

1/2 - 3/4 c. milk

Preheat oven to 400 degrees F.

Mix together flour, sugar, and baking powder in a large bowl. Cut in pieces of butter and blend with your fingers until butter is the size of peas. Add in coconut.

Stir egg white and milk together, pouring into prepared mixture a little a time. Amount of milk varies depending on altitude and weather. You want the dough to just come together. Combine with your hands into a round ball. Breaking off clumps, form into smaller balls (about 1 1/2 in. diameter) and press down onto an ungreased baking sheet.

Bake 15 minutes or until golden brown.

Makes about 10.