Toasted Coconut Lemon Scones

Name: Toasted Coconut Lemon Scones
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; 1 Tbls baking powder; 3 Tbls granulated sugar; zest of 2 lemons; 1/2 tsp salt; 1/2 cup sweetened coconut flakes; 6 Tbls cold, unsalted butter, cut into 1/4-inch cubes; 1 cup heavy cream, plus 1 Tbls for topping; 1 Tbls fresh lemon juice; 1/2 tsp almond extract; 1/2 tsp vanilla extract; 1 cup powdered sugar; 1/2 tsp lemon zest; juice of 1 lemon; 1/2 cup toasted coconut flakes

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February 5, 2024

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Toasted Coconut Lemon Scones

Yield: 8 scones

Author: Live Like Magick

Prep time: 12 MinCook time: 18 MinTotal time: 30 Min

Indulge in the delectable delight of tender and soft Toasted Coconut Lemon Scones that will melt in your mouth. The flaky and buttery texture of these scones is complemented by the refreshing flavor of lemon, while the toasted coconut topping adds a delightful crunch. Drizzled with a sweet and zesty lemon glaze, these scones are a perfect treat for breakfast, snack, or brunch.

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Ingredients

Scones

2 cups all-purpose flour
1 Tbls baking powder
3 Tbls granulated sugar
zest of 2 lemons
1/2 tsp salt
1/2 cup sweetened coconut flakes
6 Tbls cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 Tbls for topping
1 Tbls fresh lemon juice
1/2 tsp almond extract
1/2 tsp vanilla extract

Lemon Glaze

1 cup powdered sugar
1/2 tsp lemon zest
juice of 1 lemon
1/2 cup toasted coconut flakes

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl or the bowl of your stand mixer, whisk together flour, baking powder, sugar, lemon zest, salt, and coconut. Quickly cut in the butter using a pastry blender or paddle attachment. Mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 cup of heavy cream, lemon juice, and extracts. Pour mixture over the dry ingredients and stir with a spatula until dough begins to form. Do not over-mix.
Transfer dough to a floured surface and knead dough by hand just until it forms a ball. Form scones by patting dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
Place scones on the parchment-lined baking sheet. Using a pastry brush, brush the scones lightly with the additional heavy cream. Bake the scones for 15-18 minutes, or until they are light brown. Cool the scones on a wire cooling rack.
While the scones are cooling, make the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with the toasted coconut.