1 1/2 cups (225 g) unbleached all-purpose flour

1/3 cup (70 g) sugar, plus more for sprinkling

2 tsp baking powder

6 tbsp (85 g) cold unsalted butter, diced

1/2 cup (125 ml) coconut milk

1 lime, the grated zest only

Unsweetened shredded coconut (optional)

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse until the butter forms pea-sized pieces. Add the coconut milk and lime zest. Process until the dough is just moistened.

On a lightly floured surface, roll out the dough into an 8-inch (20 cm) disc. Place on the prepared sheet. Sprinkle with sugar and, if desired, shredded coconut. Cut into 8 wedges, keeping the disc intact.

Bake for 20 minutes or until the scones are golden brown. Let cool.

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