Imagine biting into a scone so perfectly balanced between tropical sweetness and zesty brightness that it instantly transports you to a luxurious morning getaway. These Toasted Coconut Lemon Scones aren't just a recipe; they're a culinary escape that promises to elevate your breakfast or afternoon tea from ordinary to extraordinary. With a golden, crisp exterior and a tender, fragrant interior, these scones blend the rich, nutty notes of toasted coconut with the vibrant, refreshing essence of lemon – creating a treat that's both comforting and exciting.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup shredded coconut
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Add the 1/4 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the 1/2 cup of shredded coconut and 1 tablespoon of lemon zest, ensuring they are evenly distributed throughout the mixture.
- Make a well in the center of the dry ingredients and pour in the 1/2 cup of heavy cream. Gently mix with a spatula or wooden spoon until the dough begins to come together. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it is smooth, then shape it into a circle about 1-inch thick.
- Using a sharp knife or a dough cutter, cut the dough into 8 equal wedges. Place the scones on the prepared baking sheet, leaving space between each one.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of the scones lightly with the beaten egg to give them a golden color while baking.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the toasted coconut lemon scones warm or at room temperature. They are delightful on their own or with a spread of butter, clotted cream, or your favorite jam.
Tips
- Keep your ingredients cold: Cold butter is crucial for creating those signature flaky layers. Work quickly to prevent the butter from warming up.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking can lead to tough, dense scones.
- For extra toasting, spread the coconut on a baking sheet and lightly toast in the oven before adding to the mix for enhanced flavor.
- Use fresh lemon zest for the most vibrant citrus flavor. Avoid using dried or pre-packaged zest.
- If the dough feels too sticky, dust your hands and surface with a little extra flour.
- For a more decadent finish, consider a simple lemon glaze made with powdered sugar and lemon juice drizzled over the cooled scones.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 55mg
