Coconut-Lime Scones
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Category
Breakfast
Servings
8
Ingredients
- 2¾ c all-purpose flour
- ¼ c powdered sugar
- 4 t baking powder
- ¼ t salt
- 1.8 oz butter, cold
- ½ c coconut, shredded
- 2 t lime juice
- Zest of one lime
- 1 c milk, cold plus 2t extra
- 1 c powdered sugar
- 2 t lime juice
- zest of 1 lime
For Scones
For Glaze
Directions
Preheat oven to 400°F. Line a baking tray with parchment paper. Or, use Silicone Baking Pan. In a food processor, combine flour, sugar, baking powder, salt, and butter and pulse until mixture looks like breadcrumbs.
Add coconut and lime zest and gently mix by hand. Slowly add milk and lime juice until dough has a sticky feel.
Turn the dough out into a lightly floured surface. Gently pull together then flatten the dough into a disk, about 1 inch high.
Brush with the 2t of milk. Transfer scones to prepared baking tray and use a knife to cut it into wedges. (Or, cut into wedges before placing into Silicone Baking Pan). Don't move the scones apart.
Bake for 15-20 min. until golden on top. Allow to cool for 15 min. before spooning glaze on top.
For Glaze
- Combine all ingredients for glaze in a small bowl. Whisk until smooth.
Recipe Note
- Leftover scones can be kept for up to 2 days in the refrigerator. Unglazed scones can be frozen for up to 3 months. Thaw in refrigerator overnight then reheat and glaze before serving.
- Scones need to be cold when going into an oven.
- Placing shaped dough into freezer for 30 min. will ensure scones bake up light and fluffy. Or, place scone dough in refrigerator for at least 2 hours.
