Coconut & Earl Grey Scones (Drizzled with Ariel's Organic Elderberry Infused Honey)

2 cups of unsweetened canned coconut milk
2 Tbs. of finely ground Earl Grey Tea
1 Tsp. of coconut extract
1 cup of unsweetened flaked coconut
5 cups of your flour of choice
1/2 cup of coconut sugar
1 Tbs. plus 2 Tsp. of baking powder
2 1/2 Tsp. of  salt
1/3 cup of unrefined coconut oil
1/2 cup of cold unsalted butter cubed
 4.5 oz jar of Ariel's Organic Elderberry Infused Honey for drizzling over warm scones or as a garnish.

In a small sauce pan bring coconut milk & tea to a boil. Remove from heat & stir in coconut extract. Let cool, refrigerate until chilled. Strain and discard solids.
At 350 degrees bake coconut for 8 minutes.
Then cool in bowl.
Whisk flour sweetener, baking soda & salt.
Add coconut oil & cold butter in, mix so it looks like pea size crumbles. Stir in toasted coconut & chilled tea/milk. Stir with fork until dough forms. Transfer dough to lightly floured surface, pat into a 9 inch circle 1 inch thick. Cut wedges 8/9.
Transfer to parchment paper lined baking sheet bake 25-35 minutes at 350. Garnish/ Drizzle Ariel's Organic Elderberry Infusion over warm scones. Enjoy with a nice cup of tea..