In a large mixing bowl, mix together flour, baking powder, salt and chilled butter until it's mixed into a coarse crumble. In a separate bowl beat eggs and milk together until well combined. Mix together the dry ingredients with the eggs/milk mixture, chopped strawberries, shredded coconut and sliced almonds. The dough will form, but will look wet.
Flour a clean surface well and place scone mixture. Add some more flour to the top of the dough and pat down into a circle or square about 1/2 inch thick. Cut scone mixture into triangle or squares. Place on a greased baking sheet. Baking in a 425 degree oven for 17-22 minutes. Serve warm with butter, jam or cream cheese.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.