Toasted Coconut Lemon Scones

Name: Toasted Coconut Lemon Scones
Prep time: 15 min
Total time: 30 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 3 tablespoons granulated sugar; zest of 2 lemons; 1/2 teaspoon salt; 1/2 cup sweetened flake coconut; 6 tablespoons cold; 1 cup heavy cream; 1 tablespoon fresh lemon juice; 3/4 teaspoon coconut extract; 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 1/2 teaspoon lemon zest; Juice of 1 lemon; 1/2 cup toasted coconut flakes or coconut chips

User Reviews

4.9

57 reviews

Excellent

Prep Time
15 mins
Total Time
30 mins
Servings
8 scones
Course
Breakfast
Cuisine
American, International, Vegetarian

Toasted Coconut Lemon Scones

Iris Warren

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Tender, soft, flaky coconut lemon scones with a sweet lemon glaze and toasted coconut topping. These scones are a great breakfast or brunch treat!

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Ingredients

Servings

For the Scones:

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips

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Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.