Toasted Coconut Lemon Scones
User Reviews
4.9
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Prep Time
15 mins
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Total Time
30 mins
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Servings
8 scones
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Course
Breakfast
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Cuisine
American, International, Vegetarian
Toasted Coconut Lemon Scones
Description
The scones begin with a base of all-purpose flour, baking powder, sugar, lemon zest, salt, and sweetened flake coconut. Cold butter is cut into the mixture to create a coarse, crumbly texture. A wet mix combining heavy cream, lemon juice, coconut extract, and vanilla is added until dough forms without over-mixing. The dough is shaped into a circle, then cut into triangular wedges and placed on a baking sheet.
Baked until light brown, the scones develop a tender yet slightly crumbly texture with a subtle coconut note complemented by bright lemon flavor. After cooling, they are glazed with a lemon-sugar mixture and topped with toasted coconut flakes for additional crunch and flavor contrast.
This recipe offers a nuanced combination of citrus and tropical flavors with a satisfying texture. The scones work well for morning meals or snacks, paired with tea or coffee. Their toasted coconut topping adds an extra layer of aroma and texture to this classic treat.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- lemon zest of 2 lemons
- 1/2 teaspoon salt
- 1/2 cup flake coconut sweetened
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream plus 1 tablespoon, divided
- 1 tablespoon lemon juice fresh
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- lemon juice of 1
- 1/2 cup Toasted coconut flakes or coconut chips
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.
User Reviews
Overall Rating
4.9
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