3-3/4 cups self-rising flour
1/4 cup sugar
2 teaspoons baking powder
1/2 cup cold butter
1 cup plus 1 to 2 tablespoons fat-free milk, divided
1 teaspoon grated orange peel
1/2 cup confectioners' sugar
1/4 teaspoon coconut extract
In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk eggs, 1 cup milk and orange peel; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Roll into a 14-in. x 8-in. rectangle.
Using a floured pizza cutter, cut widthwise into 2-in. strips, then cut diagonally into 2-in. strips, forming diamond shapes. Place 2 in. apart on baking sheets coated with cooking spray.
Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks.
For glaze, in a small bowl, combine the confectioners' sugar, coconut extract and enough remaining milk to achieve desired consistency; drizzle over scones. Serve warm.
Yield: 1-1/2 dozen.
Editor's Note: As a substitute for self-rising flour, place 5-1/2 teaspoons baking powder and 1-3/4 teaspoons salt in a measuring cup. Add all-purpose flour to measure 1 cup. Add another 2-3/4 cups all-purpose flour to the bowl.
~~Light & Tasty, February/March 2006~~