I know I may seem obsessed with coconut and lime lately, but that’s only because of how lovely it tastes. Here is a scaled down recipe for scones. I flavored them coconut-lime, but you can substitute any flavoring, really. The recipe makes four scones instead of the usual 12. The photos only have three, though, because I ate one

1 cup all-purpose flour
1 Tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
1/2 stick cold butter, cut into small pieces
1/3 cup unsweetened coconut milk
1/4 tsp coconut extract
1 tsp lime zest
2 Tbsp butter, separated into four equal pieces

Preheat oven to 425F. Place the four equal pieces of butter into each of four triangles in a separated iron skillet.

In a mixing bowl, stir together the flour, sugar, baking powder, and salt with a fork or whisk. Add the 1/2 stick of cold butter pieces and work them into the flour mixture using a pastry blender or your finger tips, tossing and rubbing the butter pieces until the mixture resembles coarse cornmeal. Some pieces will be pea-sized, but that’s okay.

Pour in the coconut milk, coconut extract, and lime zest. Toss with the fork until the ingredients are just moistened. Gather the dough together and, adding just a handful more of flour, knead it together in the bowl briefly just until the ingredients mixed and come together.

Heat the skillet on medium until the butter melts, but be careful not to burn/brown it. As soon as it has melted, ppoon dough evenly into the four triangles of the hot iron skillet. Place the skillet carefully into the preheated oven using oven mits. Bake for 10 to 12 minutes or until the tops are cracked and golden.

Remove skillet from oven, and let scones cool for 10 minutes in the skillet. Using a knife to separate the edges from the skillet, turn the skillet over to remove scones from the skillet onto a cooling rack. Best when served warm.