Hoffman Media


Coconut, Lime, and Basil Scones

Coconut Lime and Basil Scones

Yield: 13 to 15 scones
Preparation: 25 minutes
Bake: 11 minutes

3 cups self-rising flour
½ cup sugar
½ cup cold salted butter, cut into pieces
2 tablespoons minced fresh basil
4 teaspoons fresh lime zest
¾ cup plus 1 tablespoon canned coconut milk
2 teaspoons coconut extract

• Preheat oven to 400°.

• Line 2 rimmed baking sheets with parchment paper. Set aside. 

• In a large bowl, combine flour and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add basil and lime zest, stirring to incorporate. Set aside. 

• In a measuring cup, combine coconut milk and coconut extract, whisking to blend. Add milk mixture to flour mixture, stirring until a dough forms. Bring mixture together with hands until a stiff dough forms. (If mixture seems dry, add more coconut milk, 1 tablespoon at a time, until uniformly moist.)

• Turn dough out onto a lightly floured surface. Knead gently 3 to 4 times. Using a rolling pin, roll dough to ½-inch thickness. Using a 2½-inch round cutter, cut rounds from dough. Place scones 2 inches apart on prepared baking sheets.

• Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 11 minutes.

Serve warm.

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