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.
Ingredients
Scale
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)
Instructions
- 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.
- Mix Lime Sugar: Combine granulated sugar with 1 Tbsp lime zest, mixing until well combined to release the lime’s oils and enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare for Baking: Place each scone on the prepared baking sheet and lightly brush the tops with additional heavy cream to promote browning.
- 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.
- 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.
- Glaze and Garnish: Drizzle the lime glaze over the cooled scones and sprinkle with toasted coconut if desired.
- 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
