These Lime and Coconut Scones bring a taste of the tropics to a dull winter’s day! Served with a coconut glaze, these are a perfect way to start the day!
I don’t know about you, but I’m getting a bit bored of the dull grey days and freezing nights. I cannot wait to see the first buds of Spring.
One: because I don’t want to wrap up like an Eskimo anymore and two: it would be realllllly nice to have a few more hours in the day to photograph things and get my work done!!
However, it’s still freezing out and my lounge is dark at 14:30, so I decided to bring a taste of the tropics to you all with these Lime and Coconut Scones!
There’s the zest of 2 limes in these light and soft scones along with ½ a cup of desiccated coconut and 2tbsp of lime juice.
There’s no way you’re going to miss the two star flavours in this recipe!
Don’t you just love how versatile scones are? Now, being a Brit, I definitely have a space in my life for a plain scone with jam and clotted cream.
However, I also love a flavoured scone and I absolutely ADORE coming up with new flavour variations.
Scones might just be my favourite thing to make. Yes. Maybe even more than chocolate chip cookies…
I just love the fact that it’s “back to basics” baking; you don’t need any fancy equipment, just your fingers, a bowl and a wooden spoon.
Scones turn out better the less you play around with them, so getting your hands in there is the best way to end up with the crumbliest, lightest scones.
I don’t even roll my dough out anymore, I think my scones turn out better when I loosely pat the dough into a circle as rolling and re-rolling the dough will give you a rubbery, overworked scone. Definitely not the perfect way to start the day!
These Lime and Coconut Scones though? Zesty, sweet and perfect slathered with butter and served with a cup of tea.
Lime and Coconut Scones
- For the scones:
- 2 1/2 cups (350g) plain flour
- 1/4 cup (50g) caster/white sugar
- 2 tsp baking powder
- Pinch of salt
- 1/2 cup (45g) desiccated coconut
- Zest of 1 large or 2 small limes
- 1 stick (113g) unsalted butter, cold and cubed
- 2 large eggs
- 2 tbsp lime juice
- 2-3 tbsp milk
- For the glaze:
- 6 tbsp icing sugar
- 1 1/2 tbsp lime juice
- 1 tbsp desiccated coconut
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
- Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
- Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
- Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
- Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
- Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
- Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
- Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
- Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
- Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.
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