Coconut Lime Scones

I love scones. They’re flaky, buttery, and so adaptable to whatever flavor you are in the mood for. These coconut lime scones are the perfect balance of sweet and flavorful. They’re not overly moist or too dry. They taste great on their own, but even better warmed with a smear of butter on them.

Coconut Lime Scones

Prep Time: 40 minutes Cook Time: 18-20 minutes

Yield: 12 scones

Ingredients:

Scones:

• 2 3/4 cups all purpose flour

• 1/2 cup granulated sugar

• 1 teaspoon salt

• 1 tablespoon baking powder

• 3/4 cup shredded unsweetened coconut

• 1/2 cup white chocolate chips

• 1/2 cup unsalted butter, cold and cut into cubes

• 2 eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 - 3/4 cup coconut milk or regular milk

• zest of 1 lime

• optional: coarse sugar for topping

Optional Glaze:

• 1/2 lime, zest and juice

• 3/4 cup powdered sugar

• 1 1/2 tablespoons coconut milk

Instructions:

1. In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Using a pastry blender or two forks, cut in the cold butter until crumbly. Add the coconut and chocolate chips and stir.

2. In a small bowl, whisk together the eggs, vanilla extract, 1/2 cup coconut milk, and lime zest. Add the wet ingredients to the flour mixture and use a spatula to stir together. If the dough is really dry and not clumping together, add the extra 1/4 cup coconut milk.

3. Turn the dough onto a lightly floured surface and split in half. Shape each half into circles about 6 inches across. Cut each circle into 6 wedges. Place the wedges onto a parchment or silpat lined baking sheet. Brush the tops with additional coconut milk and sprinkle on the course sugar if using.

4. Place the scones into the freezer for 30 minutes. If you skip this step, they will spread too much.

5. Preheat oven to 400 degrees. If needed, transfer the scone wedges to a larger parchment or silpat lined baking sheet. Allow 2-3 inches between the scones.

6. Bake at 400 degrees for 18-20 minutes or until lightly golden on top.

7. Allow the scones to cool for 15 minutes. To make the glaze, whisk together the lime zest, lime juice, powdered sugar, and coconut milk. Add more coconut milk if it’s too dry or more sugar if it’s too runny. Drizzle over the slightly cooled scones.

8. Enjoy warm as is or with a smear of butter or jam. Store covered at room temperature for 2-3 days or longer in the refrigerator. They freeze well if individually wrapped.

Notes:

• You can toast the coconut before using for even more flavor.

• If you don’t have coconut milk, just use milk or half and half. The scones will still taste great, but take on more of the lime flavor.

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