Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
1/3 cup (3 1/2 ounces) almond paste, chilled
1/4 cup unsalted butter, chilled
1/3 cup milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup seedless raspberry preserves

Egg Wash:
1 egg yolk
1/2 teaspoon water

Topping:
3 tablespoons slivered almonds

Methods:

1: Lightly grease a cookie sheet; set aside.
2: Preheat oven to 375 degrees F.
3: Place coconut in food processor or blender, process for 30 seconds until coconut is finely chopped; set aside.
4: In a large bowl, whisk together flour, sugar, baking powder, and salt.
5: Stir coconut into flour
6: Cut the almond paste and butter into 1/4-inch size pieces using a pastry blender or two knives and distribute them over flour mixture.
7: In a small bowl, stir together the milk, egg, and vanilla and almond extracts.
8: Add the milk mixture to flour mixture and stir to combine.
9: Pat the dough out into a 3/8-inch thickness on lightly floured surface. Using a floured 2 1/2-inch round biscuit cutter or drinking glass, cut rounds from dough. Repeat by gathering scraps together until dough is used up. Place half of the total count of rounds 3 inches apart on prepared cookie sheets.
10: Mound 1/2 teaspoon of raspberry preserves in the center of each round. Top rounds with remaining rounds, pinching the sides to seal in preserves.
11: In a small bowl, stir together egg yolk and 1/2 teaspoon of water. Brush the top of each round.
12: Press slivered almonds lightly into dough.
13: Bake for 17-22 minutes, or until tops are lightly browned. Transfer scones to cooling surface.