4tablespoonscold (or frozen) butter, cut into small pieces
4tablespoonsshortening
For the topping
1egg, beaten plus 1 teaspoon water
2-3tablespoonscoarse sugar (turbinado)
Instructions
Preheat oven to 450°F.
In a large bowl, whisk together dry ingredients (flour, sugar, buttermilk powder, salt, baking powder, cinnamon, nutmeg, raisins, carrot, walnuts, coconut). In a small bowl, whisk together eggs, vanilla extract and buttermilk.
To the dry ingredients, add the butter pieces and the shortening. Using your hands, work the fats into the dry ingredients until the pieces of butter and shortening are small peas. Do not overwork the mixture.
Stir in wet ingredients and mix until just combined. Again, do not overmix.
Divide dough in half and shape into two balls of dough. Place both halves on a parchment paper or Silpat lined baking sheet. Pat each ball of dough into a circle 7 to 8 inches in diameter and about 1/2-inch thick. Cut each circle into 8 equal wedges and separate slightly so the wedges do not touch each other. Brush with egg/water mixture and sprinkle with sugar.
Bake for 7 minutes. Without opening oven, turn oven off and let scones remain in the oven for 8-10 minutes or until golden brown. Cool slightly on a wire rack. Best served within a few hours (with a cup of coffee, of course!)
Notes
Dough can be refrigerated overnight or frozen prior to baking.