Coconut Rock Buns

Makes 6 to 8 buns.

I've been on a coconut kick lately, harvesting and using some of our own coconuts. I am completely hooked on the fresh, sweet coconut "water" from young coconuts. It's very refreshing when chilled and has a surprising amount of nutritional value. It can also be a good base for smoothies. While looking for coconut recipes on the web I found a very fun blog out of Jamaica that offered this recipe. They are very similar to what we know as scones.

2 cups all purpose flour, sifted
1/2 cup soft margarine (I use butter)
1/2 cup brown sugar
4 Tbsp raisins (I substitute candied ginger, cut into raisin-size pieces)
1 tsp baking powder
1/2 cup shredded coconut, unsweetened, as fresh as you can find
2 medium eggs
1 tsp vanilla
4 Tbsp milk

Preheat oven to 360° (25° less if using a convection oven). Grease baking sheet. Using fingertips, rub fat into sifted flour until mixture resembles fine breadcrumbs. Add sugar, raisins or ginger, baking powder and coconut, mix in evenly. Beat eggs and vanilla. Pour into flour mixture and combine then slowly add milk. Combine mixture until a moist dough is formed. Divide dough and spoon onto greased baking tray and form into "rocky cones." You can sprinkle with brown sugar at this point or just pop into the oven. Bake for 15 minutes or until nicely browned.