These coconut scones have a kick of tangy lime and are a tropical twist on a classic scone recipe. They're so quick and easy to make too.
Video
Ingredients
For the Scones
- 360 g plain flour (all purpose flour) (2 ¾ cups / 12.7oz)
- ¼ cup icing sugar (powdered sugar) (35g/1¼oz)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 57 g unsalted butter grated & frozen, (2 oz / ½ stick)
- ½ cup fine desiccated coconut (45g/~1 ½oz)
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- ⅔ cup canned coconut milk cold, shaken well (160ml)
- ½ cup milk cold (125ml)
- 2 teaspoons thickened cream (heavy cream)
For the Glaze
- ¾ cup icing sugar (powdered sugar) (95g / ~3½oz)
- 3 teaspoons lime juice
- ½ teaspoon lime zest
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat oven to 200C (180C fan forced) / 400F. Line a large baking tray with baking paper.
- In a large mixing 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 blender, 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. Transfer to a wire rack for 15 minutes to cool before drizzling the glaze over the tops.
- FOR THE GLAZE (optional)Mix the icing sugar, juice and zest together in a small bowl. Once the scones have cooled a little spoon the glaze over the top
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
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.
- You're after unsweetened coconut here and desiccated. If you can only get shredded coconut, you can blitz it in a food processor to make it fine like desiccated coconut.
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
