Coconut Lime Scones with Toasted Coconut

Coconut Lime Scones with Toasted Coconut ingredients

• 2.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 8 tbsp cold unsalted butter, cubed
• 0.5 cup shredded unsweetened coconut
• 2 tsp lime zest (from 2 limes)
• 0.75 cup heavy cream, cold
• 1 tbsp fresh lime juice
• 0.75 cup powdered sugar
• 2 tbsp fresh lime juice
• 2 tbsp toasted shredded coconut

Watch how to make Coconut Lime Scones with Toasted Coconut

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Coconut Lime Scones with Toasted Coconut

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until thoroughly combined.
3. Add 8 tablespoons of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
4. Stir in 1/2 cup of shredded unsweetened coconut and 2 teaspoons of fresh lime zest until evenly distributed.
5. In a separate small bowl, combine 3/4 cup of cold heavy cream and 1 tablespoon of fresh lime juice. Pour the wet ingredients into the dry ingredients.
6. Mix with a fork or your hands until the dough just comes together. Avoid overmixing to keep the scones tender.
7. Turn the dough out onto a lightly floured surface. Gently knead 2-3 times to bring the dough together, then pat it into an 8-inch round, about 1-inch thick.
8. Cut the dough into 8 wedges or use a 2.5-3 inch round cutter for individual scones. Arrange them on the prepared baking sheet, leaving about an inch of space between each.
9. Bake for 18-22 minutes, or until the tops are lightly golden and a scone inserted with a toothpick comes out clean. The internal temperature should be around 200-210°F (93-99°C).
10. While the scones cool on a wire rack, prepare the glaze: whisk together 3/4 cup of powdered sugar and 2 tablespoons of fresh lime juice in a small bowl until smooth. If too thick, add a tiny bit more lime juice; if too thin, add more powdered sugar.
11. Drizzle the cooled scones generously with the lime glaze. Sprinkle with 2 tablespoons of toasted shredded coconut before the glaze sets completely.
12. Serve the Coconut Lime Scones warm or at room temperature. They are best enjoyed the day they are made.

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