Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.

Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.

Prepare scones as directed above except use milk instead of coconut milk, omit the coconut, and substitute 1/2 cup dried blueberries or currants or snipped dried cherries, cranberries, or raisins for the chocolate pieces.

Punch holes 1/2 inch in from the edge of the plate, making sure the holes are punched in sets, each set being 1 inch apart. Weave ribbon through the holes. Tie the ribbon ends into a bow. Trim the ribbon ends, if needed.

Experiment with other weaving possibilities, such as shoelaces, cording, or braid.

Paper punchDecorative paper plateRibbonScissors