Coconut Lime Scones
Coconut Lime Scones
It’s the middle of winter and I keep hearing about all the snow everyone is getting. So to bring you all some warm thoughts I made these tropical Scones. The warm breeze is blowing a Coconut-Lime aroma all over the place, or maybe that is just the tropical experience I had as I opened the oven door. If you’re looking to warm up your day, these are the answer.
I used sweetened shaved coconut, it’s coated in powdered sugar and has a great texture.
Coconut Lime Scone Recipe {printable}
2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
1/4 cup cream
4 T lime juice
zest of 2 limes
1 cup sweetened shaved coconut
1/2 teaspoon coconut emulsion (or coconut extract)
1 tsp vanilla extract
2 eggs
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add cream, lime juice, zest and extracts along with eggs and coconut Mix until blended. Knead on a floured surface, cut with cookie cutter to desired shape.Bake at 400 degrees for 15 minutes until golden brown.
Coconut Icing
Mix 2 cups powdered sugar with two tablespoons water along with 1/2 teaspoon coconut emulsion (or coconut extract)
I used a drop of electric green and avocado green Americolor food coloring.
I placed the icing in a bowl and dipped the top of the scones in the icing and allowed the remaining icing to drip off before turning them right side up. Be sure the consistency of the icing is not too thick or thin, check it by dipping a spoon into the icing and see if it stays in a thick layer or runs completely off the back of the spoon, once it sticks nicely you’ll know you have the right consistency.
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
1/4 cup cream
4 T lime juice
zest of 2 limes
1 cup sweetened shaved coconut
1/2 teaspoon coconut emulsion (or coconut extract)
1 tsp vanilla extract
2 eggs
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add cream, lime juice, zest and extracts along with eggs and coconut Mix until blended. Knead on a floured surface, cut with cookie cutter to desired shape.Bake at 400 degrees for 15 minutes until golden brown.
Coconut Icing
Mix 2 cups powdered sugar with two tablespoons water along with 1/2 teaspoon coconut emulsion (or coconut extract)
I used a drop of electric green and avocado green Americolor food coloring.
I placed the icing in a bowl and dipped the top of the scones in the icing and allowed the remaining icing to drip off before turning them right side up. Be sure the consistency of the icing is not too thick or thin, check it by dipping a spoon into the icing and see if it stays in a thick layer or runs completely off the back of the spoon, once it sticks nicely you’ll know you have the right consistency.
the combination of these two colors made the prettiest green color.
the lightly browned scones gave the coconut that delicious toasted coconut taste.
other great coconut recipes,
Caramel Coconut Chocolate Chip Cookie Pie
Hi Diane, these sound and look amazing. However, I need to make them gluten free or with almond flour. Have you tried making them or another scone gluten free?
I haven’t personally made scone gluten free but I have seen many replace the flour with gluten free flour (2cups) Ana add 1/2 teaspoon xanthan gum if it’s not included in the flour already.