Lime and Coconut Scones make for a vibrant and somewhat tropical breakfast or brunch. Making scones is simple with this easy scone recipe.
4.58 from 14 votes

Lime and Coconut Scones

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 scones
Calories: 261kcal
Author: Marie Roffey
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Lime and Coconut Scones make for a vibrant and somewhat tropical breakfast or brunch. Making scones is simple with this easy scone recipe.
Course: Afternoon Tea, Breakfast, Brunch, Snack
Cuisine: Various
Keyword: coconut scones, lime and coconut, scone recipe

Ingredients

For the Scones

  • 360 g (2 3/4 cups / 12.7oz) plain (AP) flour
  • 1/4 cup icing (powdered / confectioners) sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 g (1.8oz) cold butter
  • 1/2 cup shredded coconut
  • 2 teaspoons lime juice
  • zest of one lime
  • 1 cup cold milk (put aside 2 teaspoons)

For the Glaze

  • 1 cup icing (powdered / confectioners) sugar
  • 2 teaspoons lime juice
  • zest of one lime

Instructions

  • Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
  • Sift then mix together flour, sugar, baking powder and salt.
  • In a food processor, combine the flour, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
  • Tip the mix into a bowl and gently mix through the coconut and lime zest by hand.
  • Use a spoon to stir through the milk and lime juice until you have a sticky dough.
  • Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
  • Brush with the 2 teaspoons of milk you put aside.
  • Transfer to the prepared baking tray and use a knife to cut it into wedges - but don't move the scones apart.
  • Bake for 20-25 minutes until golden on top. Allow to cool for 15 minutes before spooning over glaze.

For the glaze

  • Mix the icing sugar, juice and zest together. Once the scones have cooled a little, break them apart and sit them on a baking tray. Spoon the glaze over the top

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).