Instructions

1. Preheat oven to 400 degrees. Line your baking sheet with parchment paper or a Silpat.
2. Whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter. Using a fork or pastry blender, mix in the butter until there are no large pieces of butter left. Refrigerate the flour mixture while the oven heats and you prep the other ingredients.
4. Stir in the blueberries and coconut. Create a well in the center and pour in the 3/4 cup heavy cream, egg, and coconut extract. Use a fork to pull the mixture together gently until a soft dough forms.
5. Divide the batter into two even balls. Pat the dough balls into two 6 inch circles.
6. Brush the tops and sides of the circles with the remaining heavy cream and sprinkle with sugar.
7. Bake for 22 minutes. Remove the pan from the oven and cut each circle into six wedges. Pull the scones apart slightly. Place back in the oven for another 3 minutes.
8. Remove and let cool on the baking sheet for a few minutes before placing on a cooling rack.
9. Whisk together the powdered sugar, extract, and water and drizzle on the tops of the cooled scones. Let set. Store in a tightly sealed container.