I love coconut so when I saw this recipe, Toasted Coconut Lemon Scones from Two Peas & Their Pod I had to make them. These scones are so tender, loaded with coconut and a hint of lemon. Delicious!
I did make a change to the recipe. When making scones I like the shortcut of using a food processor. I don’t enjoy cutting the butter in the flour with a pastry blender, just takes too long. Using the food processor helps get the butter evenly distributed in just seconds and when the butter melts while baking, it produces the air pockets that make scones so tender. The trick is to use really cold butter. These scones will keep in an airtight container for up to 2 days but they are best the day they’re made. They also freeze well.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- zest of one large lemon (should yield 1 Tablespoon for scones and 1/2 teaspoon for glaze)
- 1/2 cup sweetened flaked coconut
- 6 Tablespoons cold, unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon, divided
- 1 Tablespoon fresh lemon juice
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- 2 Tablespoons lemon juice (If your lemon didn’t give you enough juice you can use some water)
- 1/2 cup toasted coconut flakes or coconut chips
- Preheat oven to 400. Line a large baking sheet with parchment paper or a Silpat.
- In a large food processor, add flour, baking powder, sugar, salt, and pulse a few times until mixed. Add lemon zest, and coconut and pulse a couple times to incorporate. Add cubed butter and pulse (about 15-20 times) just until the butter resembles coarse meal, with a feel of larger butter lumps.
- In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Using a spatula pour mixture over the ingredients in the food processor and pulse just until dough begins to form. Don’t over mix.
- Transfer dough to a lightly floured work surface and gently knead the dough to form two balls. Form each ball into a 6″ round circle. Cut each circle into 6 triangles, 12 scones total.
- Place scones on the prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 13-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. While the scones are still warm drizzle or frost the glaze over the scones and top with toasted coconut.