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And finally, the recipe:
1 tbsp Baking Powder
1 tsp Kosher Salt
About 4 oz each of Dried Cranberries and Almonds
4oz Coconut Milk
4oz Chocolate Chips
1.5oz Coconut Milk
Mix the flour, sugar, salt, baking powder, and shortening in a bowl and crumble them together with your hands. The mixture should have the texture of sand. Beat the egg with coconut milk and add the wet to the dry mixture. Lightly mix with a fork at first, then mix by hand until you have a very crumbly dough.
By "crumbly dough" I really do mean "crumbly dough." You're going to think the dough is too dry. It won't be. Just shape it into a rough square and fold the dough like a letter. It's okay if some of the dough breaks apart.
Repeat the steps of rolling out the dough and folding it like a letter five or six times. You'll see the dough come together just enough. When it seems held together nicely, form the dough into a square and then proceed to cut it like you would a pizza. First cutting in a "+" pattern, then in an "x." That should leave you with perfect, even triangles.
Preheat your oven to 450 degrees for ten minutes. Right before you put the scones in, boost the temp to 500 degrees. The scones should be placed on a baking sheet lined with parchment, and you will want to turn the pan in the oven about 5 minutes into the cooking time.
Overall my scones usually only take about 10 minutes to cook, but you'll have to keep an eye on yours. With your oven set to 500 degrees, they're easy to burn. Just keep checking them and pull them when they get nice and golden brown.
Microwave the chocolate chips with the 1.5 oz of coconut milk for about 45 seconds. Stir to form a nice glaze and drizzle it over the scones after they've cooled.
Good luck. We're all counting on you.