Lime Coconut Scones are a zesty, tropical twist on a classic morning or afternoon tea recipe. These scones can even be made vegan. Making them is simple with this easy scone recipe.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
In a large bowl, use a whisk to combine the flour, icing sugar, coconut, baking powder and salt.
Add the cold grated butter and using either your fingertips, a knife or pastry cutter, gently blend the butter into the flour until only small pieces remain.
Add the lime zest, juice, coconut milk and milk and stir with a spoon to sticky dough.
Turn the dough out onto a sheet of baking paper and gently press it out into a round disk about 1 inch high.
Use a sharp knife, dipped in flour, to cut the dough into 8 triangles.
Transfer to the prepared baking tray and brush the cream over the tops.
Bake for 16-18 minutes until they look dry and lightly golden on the edges.. Allow to cool for 15 minutes before drizzling the glaze over the tops.
FOR THE GLAZE (optional)
Mix the icing sugar, juice and zest together. Once the scones have cooled a little spoon the glaze over the top
Notes
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).
Make sure the butter and both milks are very cold.
Don't overprocess the butter into the flour - you should still see small lumps of butter.
Don't handle the dough too much, it's important it stays cool.
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.