Coconut Lime Scones

Scones are one of my very favorite breakfast/brunch treats. They’re not something I have the occasion to enjoy super often (breakfast is typically a something thrilling like greek yogurt or peanut butter toast, plus fruit), so I really like to dress my scones up when I DO have them (not that there is a damn thing wrong with a plain scone, because there most certainly is not). I was recently at a coffee shop with a friend, and I spied a blueberry lemon scone in the pastry case, so I ordered it to go with my hot chocolate (I don’t drink coffee – it’ll stunt my growth, and I plan to be 5’4″ by the time I’m 35)… and it SUCKED. Just straight up sucked. It wasn’t flaky and buttery and light. It was stale, dry, flavorless, and utterly disappointing.

It’s hard being a baked goods snob, you guys. My life ain’t easy.

Anyways, a few weeks later I had the occasion to make some breakfast treats for a morning event, and I seized the opportunity to really do it up. No way a boring, flavorless scone is coming out of my kitchen! I’m not gonna lie, these bad boys were damn tasty. I would (and will) make them again in a heartbeat.

They’re relatively quick and easy to make, they’re pretty, and the bulk of the ingredients are things you might already have in your pantry! (Feel free to tell me I’m nuts if I think everyone has coconut cream in their pantry, I can take it.)

Coconut Lime Scones

For the scones:
one stick (8T) butter, very cold
3 cups all-purpose flour
1/4 cup sugar
1.5 tablespoons baking powder
3/4 teaspoon kosher salt
3/4 cup shredded, sweetened coconut
zest of 2 limes
3/4 cup heavy cream
3/4 cup coconut cream*

For the glaze:
zest of one lime
juice of 1-2 limes
powdered sugar (about 1 cup)

*I buy the coconut cream from Trader Joe’s, but you can find it in the Asian section of your grocery store, usually. It’s thicker and has more fat that coconut milk, but you can use coconut milk if that’s all you can find. Just DON’T use lite or low-fat coconut milk!

1.) Preheat your oven to 425°. In a large bowl, whisk together the flour, sugar, baking powder, salt, shredded coconut, and lime zest.

2.) Using a pastry cutter or two knives, cut the butter into the flour mixture, until the largest pieces of butter are the size of small peas.

3.) Pour the heavy cream and coconut cream into the flour and butter mixture, and use a rubber spatula to mix everything together (be careful not to overmix – you want all the ingredients to JUST come together).

4.) Lightly dust your countertop with flour, and turn the scone dough out onto it, including any dry bits of flour. Knead the dough together just a few times, until it holds together. Pat into a rectangle, and cut into about 12 even squares.

5.) Line a baking sheet with parchment or a silpat, and place the scones on it, about 2″ apart. Bake for 14-17 minutes, until the scones are nice and golden brown at the edges.

6.) Remove the scones from the oven, and allow to cool for about 5 minutes before moving them to a cooling rack to cool completely.

7.) While the scones cool, you can mix up your glaze. You want about 3 tablespoons of lime juice; stir in the zest, and add powdered sugar as necessary until you get a nice, thick-but-drizzleable (yeah, it’s a word) consistency.

8.) When the scones are totally cool, drizzle them with the glaze – as much or as little as you like. They are definitely best the day they’re made, but will hold up well in a loosely covered dish overnight.

Not that I would have personal experience with something like this, but I’m just SAYING… if, perhaps, you were to over-indulge on this upcoming holiday weekend, these scones would make a great morning-after breakfast with a side of your caffeine of choice. Feel free to pair them with a mimosa, if a little hair of the dog is more your speed. I’m certainly not judging.

You bring the bacon and mimosas, I’ll cover the baked goods,
Tina

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