Coconut Lime Scones Recipe

Introduction

These Coconut Lime Scones are a delightful treat combining zesty lime flavor with the tropical taste of shredded coconut. Perfectly tender and buttery, they make a wonderful addition to your morning coffee or afternoon tea.

Ingredients

• 1/2 cup granulated sugar
• 1 Tbsp lime zest
• 2 1/4 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup sweetened shredded coconut
• 1/2 cup unsalted butter, cold and cubed
• 1 egg, large
• 1/3 cup heavy whipping cream, plus more for brushing
• 2 Tbsp lime juice
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup powdered sugar
• 1 tsp lime zest
• 2-3 Tbsp lime juice
• 1/4-1/2 cup coconut, toasted (optional)

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Set it aside for later.
2. Step 2: Combine the granulated sugar and 1 tablespoon lime zest in a small bowl, mixing until well blended to release the lime’s natural oils.
3. Step 3: In a large bowl or mixer, whisk together the flour, baking powder, and salt. Stir in the lime sugar mixture and shredded coconut evenly.
4. Step 4: Cut the cold butter into the flour mixture using a pastry cutter, fork, or your mixer, working it until the texture resembles coarse crumbs with pea-sized butter pieces.
5. Step 5: In a separate bowl, whisk together the egg, 1/3 cup heavy cream, 2 tablespoons lime juice, vanilla extract, and almond extract.
6. Step 6: Slowly add the wet ingredients to the dry mixture, stirring gently until just combined. The dough should mostly come together but may have some crumbly bits, which is normal.
7. Step 7: Lightly flour a surface and turn the dough out onto it. Pat it into a 1-inch thick circle, then cut it into eight equal triangles.
8. Step 8: Arrange the scones on the prepared baking sheet and brush the tops with a little heavy cream to help them brown beautifully as they bake.
9. Step 9: Bake the scones for 18-20 minutes, or until the tops are golden brown. Let them cool for about 10 minutes before applying the glaze.
10. Step 10: While cooling, prepare the icing by mixing the powdered sugar, 1 teaspoon lime zest, and 2 tablespoons lime juice. Add more lime juice if the glaze is too thick.
11. Step 11: Drizzle the lime glaze evenly over the scones and sprinkle with toasted coconut if desired.
12. Step 12: Allow the icing to set before serving to enjoy the perfect balance of citrus and coconut flavors.

Tips & Variations

• Use cold butter straight from the fridge for flaky, tender scones.
• For added texture, toast the shredded coconut in a dry skillet over medium heat until golden and fragrant.
• Replace lime zest with lemon zest for a different citrus twist.
• To make dairy-free scones, substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat in a warm oven at 300 degrees Fahrenheit for about 10 minutes to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 10 minutes before shaping and baking.

What if I don’t have almond extract?

If you don’t have almond extract, you can omit it or replace it with an equal amount of vanilla extract for a slightly milder flavor.

Coconut Lime Scones Recipe

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★★★★★

4.7 from 87 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These Coconut Lime Scones are a delightful blend of tangy lime zest and sweet shredded coconut, baked to golden perfection. Perfectly tender and lightly sweet, these scones feature a creamy lime glaze topped with toasted coconut for an extra burst of flavor, ideal for breakfast or afternoon tea.

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Ingredients

Scale 1x2x3x

Scone Ingredients

• 1/2 cup granulated sugar
• 1 Tbsp lime zest
• 2 1/4 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup sweetened shredded coconut
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/3 cup heavy whipping cream, plus more for brushing
• 2 Tbsp lime juice
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract

Glaze Ingredients

• 1 cup powdered sugar
• 1 tsp lime zest
• 2–3 Tbsp lime juice
• 1/4–1/2 cup toasted coconut (optional)

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Instructions

1. Preheat Oven and Prepare Tray: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Mix Lime Sugar: Combine granulated sugar with 1 Tbsp lime zest, mixing until well combined to release the lime’s oils and enhance flavor.
3. Combine Dry Ingredients: In a large bowl or standing mixer, whisk together the flour, baking powder, salt, lime sugar, and shredded coconut until evenly distributed.
4. Cut in Butter: Using a pastry cutter, fork, mixer, or hands, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Mix Wet Ingredients: In a separate bowl, whisk together the egg, 1/3 cup heavy cream, 2 Tbsp lime juice, vanilla extract, and almond extract until blended.
6. Combine Wet and Dry: Gradually drizzle the wet mixture into the dry ingredients while gently stirring, until dough mostly comes together with some crumbly parts remaining.
7. Shape and Cut Dough: Turn dough onto a floured surface and pat it into a 1-inch thick round. Cut the dough circle into eight equal triangles.
8. Prepare for Baking: Place each scone on the prepared baking sheet and lightly brush the tops with additional heavy cream to promote browning.
9. Bake: Bake the scones for 18 to 20 minutes, or until golden brown on top. Remove from oven and allow to cool for about 10 minutes.
10. Prepare Icing: While scones cool, mix powdered sugar, 1 tsp lime zest, and 2 Tbsp lime juice to form a glaze. Add remaining lime juice if needed to reach desired consistency.
11. Glaze and Garnish: Drizzle the lime glaze over the cooled scones and sprinkle with toasted coconut if desired.
12. Set and Serve: Let the glaze set before serving for the best texture and flavor experience.

Notes

• Use cold butter to ensure a flaky texture in the scones.
• To toast coconut, place shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown.
• You can substitute heavy whipping cream with half-and-half for a lighter option, though texture may vary slightly.
• Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
• For a dairy-free version, substitute butter with vegan butter and cream with coconut cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: Coconut Lime Scones, Lime zest, Shredded coconut, Sweet scones, Lime glaze, Breakfast pastry, Tea time snack