Coconut-Pecan Scones

1/3 cup Butter or margarine -- firm
1 3/4 cups All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1/2 cup Pecans -- chopped if desired
1/3 cup Coconut flakes
1 Egg
1/2 cup Half and half
Additional half and half

Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the pecans and coconut. Stir in the egg and just enough of the half and half so that the dough leaves the side of the bowl and forms a ball.

Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half. Sprinkle with coconut. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. Serves 8