Lemon Coconut Scones

Just when you think there can't possibly be any more scone flavors, along comes another fantabulous one. We've done caramel apple scones, apricot scones, chocolate zucchini scones, Guinness scones, vanilla bean pumpkin scones, strawberry shortcake scones, cream scones, maple bacon scones, and on and on and on.

But today we bring you the lemon coconut scone.

*taaah-daaaah*

Lemon and coconut go together smashingly well. 

And, as we all know, scones are super easy peasy to whip up so you could be in coconut and lemon heaven in a very short period of time. 

Go.

Hurry.

Thank me later.

Lemon Coconut Scones

Ingredients

4 cups flour

2 Tbsp baking powder

1/3 cup sugar

zest of 2 lemons

pinch salt

3/4 cup shredded coconut

3/4 cup butter, cold

2 cups whipping cream (or half and half cream)

2 Tbsp lemon juice

1 1/2 tsp coconut extract

1 tsp vanilla

Glaze

1 cup icing sugar

juice of 1 lemon

Topping

1/2 cup shredded coconut, toasted

Directions

Preheat oven to 400. Line a cookie tray with parchment paper, set aside.

In a large bowl stir together the flour, baking powder, sugar, lemon zest, salt, and coconut. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles coarse crumbs. (NOTE - you can also place in a food processor or blender and pulse briefly until you get coarse crumbs.)

In a separate bowl, whisk together cream, lemon juice, coconut extract, and vanilla extract. 

Using a fork, stir the wet ingredients into the dry ingredients until dough just comes together. Dump out of bowl onto a floured surface.

Roll or pat out to 1 inch thickness. Cut out with a biscuit cutter or cut into triangles (see photo below).

Place on prepared cookie sheet.

Bake at 400 until lightly golden brown and puffed up, about 15 or so minutes. Remove from oven and set cookie tray on wire rack.

Prepare glaze by whisking the icing sugar and and lemon juice together. Using a pastry or basting brush, coat the tops of the warm scones with the glaze.

Sprinkle with the toasted coconut.

Remove from the cookie tray and place on wire rack to cool completely.

Best eaten the day they are made BUT they do freeze very well. Simply remove from freezer and bring to room temp and enjoy. 

I love them warm but the lemon and coconut flavors really shine through at room temperature.

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