Coconut Lime Scones were inspired by a coconut and lime flavored coffee cake we had at Zingerman's a few years ago. I didn't have time to put together a whole coffee cake, so I used those flavors in scones. They're mainly coconut flavored with just a hint of lime and a fairly tart lime glaze. Or you can make them with more lime flavor with a hint of coconut. These scones are open to flavor variations, and you can even make them vegan.
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Flavor and Texture
For more of a lime scone, leave out the coconut extract and add a little lime oil or extra zest. For more coconut flavor, use the coconut extract. With coconut oil and coconut milk, the scones already have some natural coconut flavor. As for the the texture, the scones have a soft crumb and crispy brown edges.
Butter and Cream Scones
I usually make these with coconut oil and coconut milk, but they're also great with butter and cream. If you'd rather make your scones with butter and cream, just use ½ cup (114 grams) of unsalted butter in place of the coconut oil and heavy cream in place of the coconut milk. The butter and cream scones are a bit flakier than the coconut oil and coconut milk version.
Freezing Scones
Scones freeze well. You can freeze the unbaked dough or you can bake the scones, freeze just until the icing is solid, then wrap individually and store in freezer bags. Thaw them in the microwave and warm slightly in the toaster when ready to eat.
Recipe
Coconut Lime Scones
Ingredients
- ⅓ cup granulated sugar (70 grams)
- 1 tablespoon lime zest
- ¼ cup shredded sweetened coconut (optional)
- 2 cups all-purpose flour (270 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold vegan butter, cut into chunks or 114 grams cool room temperature coconut oil or just regular butter
- ¾ cup chilled coconut milk plus more as needed full fat type (or use ceam)
- ¼ teaspoon coconut extract OR use ½ teaspoon lime oil**
Lime Glaze
- ½ tablespoon melted butter or coconut oil (for vegan)
- ½ cup confectioners' sugar
- 1 ½ tablespoon fresh lime juice or as needed
- ¼ cup toasted coconut optional
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- In a mixing bowl, stir together the sugar, lime zest and coconut.
- Add the flour, baking powder and salt and stir until evenly blended. Add the vegan butter or coconut oil and stir until fat coats the flour mixture. Use your fingers or a pastry cutter to mix until crumbly.
- Mix together ¾ cup coconut milk and either coconut extract or lime oil. Gradually add to the flour mixture, stirring with a heavy duty scraper, until it starts to come together. If it seems too dry, very gradually add a little more coconut milk until a dough forms.
- Scrape dough onto a lightly floured mat and shape into a 7 inch circle.
- Grease a large chef’s knife. Using a straight downward motion, cut into 8 triangles. Carefully transfer triangles to a parchment lined baking sheet and space them about 2 inches apart. Brush lightly with a little more coconut milk or cream.
- Bake for about 18 to 20 minutes at 400 degrees F. or until nicely browned around the edges and fully baked.
- Make the glaze. Mix the coconut oil (or softened butter or vegan margarine) and sugar, then begin gradually adding lime juice. stirring until mixture is thick enough to spread. Spread the icing over the warm scones and let it melt over and form a glaze. Sprinkle tops with extra coconut if desired.
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