Tender, lime-scented scones laced with coconut and white chocolate chips, topped with a shiny sprinkling of sugar.

Tropical Scones

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
1 cup white chocolate chips
2 cups chilled whipping cream
2 tablespoons fresh lime juice
2 to 3 teaspoons freshly grated lime peel
2 tablespoons butter, melted
Additional granulated sugar

1. Heat oven to 375°F (190°C). Lightly grease 2 baking sheets.
2. In a large bowl, stir together flour, sugar, baking powder and salt. Stir in coconut and white chocolate chips.
3. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes.
5. Divide dough into three equal balls. Flatten each into 7-inch circle; cut into 8 triangles.
6. Transfer to prepared baking sheets, spacing 2-inches apart. Brush with melted butter and sprinkle with additional sugar.
7. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool.

Makes 24 scones.