Lemon-Coconut Scones

Lemon-Coconut Scones

Laced with fresh lemon zest and toasted coconut flakes, these flavorful confections are a perfect way to begin a Mother’s Day celebration.

Lemon-Coconut Scones
Serves: Makes 12
 
Ingredients
  • ¾ cup sweetened flaked coconut
  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ tablespoons fresh lemon zest
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 8 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup plus 2 tablespoons unsweetened coconut milk, divided
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. Place coconut in an even layer on a prepared baking sheet.
  3. Bake coconut for 2 minutes. Stir coconut, and return to oven. Bake until lightly toasted, approximately 2½ minutes more. Let cool completely before crushing coconut with hands, the back of a spoon, or a mortar and pestle.
  4. In a medium bowl, whisk together flour, coconut, sugar, lemon zest, baking powder, and salt until combined. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
  5. In a small bowl, stir together ¾ cup coconut milk and vanilla extract. Using a wooden spoon, stir coconut milk mixture into dry ingredients until a soft dough forms.
  6. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones, rerolling scraps only once. Place scones 1 inch apart on prepared baking sheet.
  7. Brush tops of scones with remaining 2 tablespoons coconut milk.
  8. Bake until bottom edges of scones are light golden brown, 12 to 16 minutes. Let cool slightly. Serve warm.
Notes
Recommended Condiments: Devonshire Cream and Strawberry Preserves

 

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