So Friday is the last day of traveling in a series of trips that has reached back almost four weeks. Ummmm, I’m feeling a little disoriented. It has been an exciting month full of mini-adventures and I will tell you more about them on Saturday. Right now I am spending my last night away from home in a darling hotel in Ashland, Oregon. I am trying to enjoy my last few hours of peace and selfishness (that comes in the form of long showers and reading a book uninterupted). As much as I miss my little girls, there is one thing I can be guaranteed of, the second I walk in the door, everything picks up right where it left off a few days ago. Like the dog will go to the bathroom on the floor, someone will be singing “Let it Go” or another Frozen soundtrack song, and another child will be screaming for something or asking me for a snack. Also, simultaneously the phone will ring, the dishwasher will beep and you will spot the yard waste under the sink that your husband has not removed from the house for 5 days. If you are a mom, you know exactly what I am talking about.
But I am looking forward to the next week and getting back to normal (no matter how crazy it is!) I also have to start getting ready for Easter. I realized with dread that I have not yet chit chatted with the Easter Bunny about the baskets this year. With Pia’s allergies, I suspect that he will have to get far more creative with the contents. Chocolate is out, so what will be in? Uh, I need to hop on that. Get it? Sorry, I couldn’t help myself.
So, in thinking about Easter next weekend and the fact that so many people enjoy brunch with their families on that day- I thought I would post these Coconut Lime Scones. I think that my obsessive love for coconut is no secret around here, and paired with lime, these are incredible. I love them plain or with raspberry jam for breakfast. But you could also serve them for dessert like a shortcake with coconut sorbet and fresh raspberries or strawberries for a beautiful spring treat! Enjoy!
To make Coconut Lime Scones, this is what you do:
Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper.
In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and kosher salt. Pulse it together. Add the cold butter and pulse until the butter has been cut into the flour and you have a coarse crumb. Add the lime juice and 2/3rds of the zest and pulse
In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.
Dump the dough out onto a generously floured counter top and using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones (depending on preference of size).
Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.
Bake the scones for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan.
When you remove the scones from the oven, prepare the glaze: Whisk all of the ingredients together until smooth.
Drizzle the glaze over the tops of the warm scones. Sprinkle the remaining zest over the tops of the scones.
Recipe: Coconut Lime Scones
Ingredients
- 2 1/2cups flour
- ½ cups sugar
- 1 ½ cups unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teapsoon kosher salt
- 8 tablespoons cold butter cut into chunks
- zest of 4 limes
- 1/3 cup freshly squeezed lime juice
- ½ cup whipping cream
- 1 egg
- 2 tablespoons whipping cream (for the tops of the scones)
- Lime glaze
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 2 tablespoons whipping cream
Instructions
- Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper.
- In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and kosher salt. Pulse it together.
- Add the cold butter and pulse until the butter has been cut into the flour and you have a coarse crumb.
- Add the lime juice and 2/3rds of the zest and pulse
- In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.
- Dump the dough out onto a generously floured counter top and using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones (depending on preference of size).
- Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.
- Bake the scones for 10 minutes until slightly golden around the edges. Let the scones cool for a few minutes and firm up before removing them from the pan.
- When you remove the scones from the oven, prepare the glaze: Whisk all of the ingredients together until smooth. Drizzle the glaze over the tops of the warm scones. Sprinkle the remaining zest over the tops of the scones.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
If I do not have a food processor how else can I make the dough?
Want to make these IMMEDIATELY!!!! Ok. Not that urgent but the sooner the better…..yummy
Hi Lad- I would recommend the same technique as people use for making pie crust- You can actually GRATE (like on a cheese grater) some very cold butter onto the dry ingredients and try to mix it in with your hands until you have a similar consistency as I was looking for with the food processor. Then create a well in the ingredients and proceed as usual. It is not as fast as the food processor- but people have been making scones my hand for hundreds of years- they should turn out great!
I forgot Lad- the whole intention is to kind of cut the butter into the dry ingredients. If there are still little chunks they will steam and rise and create a tender flakey scone. If you use a mixer or something you will get rid of all that and it will probably be like a dense bread.
Heather, I feel like you perfectly described a day in my life. I have two little girls who love to sing ” Let it Go.” The youngest one thinks she has ice powers. Isn’t it funny how different it is to be a mom returning home than a dad returning home? Your scones look delicious. I plan on making them this weekend.
“let it go” and “do you want to build a snowman” is the soundtrack to our lives right now- and I have to admit, it is pretty funny!
Moms and Dads just have completely different mentality’s about the whole thing Yolanda!! (well, probably about everything) I know I have talked about the mass detraction that my hubby is usually capable of in just a few short days- I fear for what I am going home to honestly!!
They look delicious…FYI….you have omitted the butter in the ingredients list…it is mentioned in the instructions.
thank you Karen- fixing immediately!
These scones looks scrumptious! I totally cracked up about the hearing the ‘let it go’ song and the story about your dog…even though I don’t have kids, I feel like I hear kids singing that song all the time at the store, and funnily enough, I catch myself playing the song once a week.
You know what I wish? I wish there were Heather Christo drive through scone shops all across the U.S. with a selection of baked donuts as well!
Vicki- this made me laugh out loud. love it!
Such gorgeous scones, love the lime glaze. Pinned!
Thank you so much Laura- I love lime anything, so these were delicious!
Oh man. I know exactly what you mean. My husband was gone too, so I’m going to come home to a mess of crazy from my MIL that is made worse by him this afternoon. I know what my Saturday looks like! And I kind of wish it included these scones. I’m in love!
Nothing like the insanity of husband and children running amuck while you are out of town Dorothy! Satuurdays are for cleaning and laundry, right? sigh….
Oooh these look so good! I love lime & coconut…so tropical and ‘springy’. These are definitely on my week-end baking list 🙂
Oh good Denise! They are well worth the time they take to make- sooo good!!
Oh man, the flavors in these scones sound top-notch. I love the sprinkling of zest on top too!
Thank you Amanda! I just love coconut and citrus together!
Love the coconut lime combo in these scones!
Such great flavors in these scones Heather!
Thank you Marla!!
Welcome home…to lots of chaos 🙂 But even chaos beats being gone for me! I love being home 🙂
These scones look great. Lime is so under-used compared to lemon and I love that you used it here! pinned
Your life sounds so busy! These look so yummy! I’m a big fan of lime and coconut; they’re like a little trip to a Caribean for your mouth.
I will sleep some day Laura! in the mean time, things like these scones make little moments less chaotic!
These look tasty, but the directions do not include the coconut….
FYI
Thank you angie!! typo fixed 🙂
Best scones I’ve ever tasted! Thanks for this incredible recipe!
Sounds good,
What does the line glaze consist of, last ingredients in the list?
The dough is very wet. You say to dump the dough onto the generously floured counter and “using the extra flour,” pat into a disc. What “extra flour” do you refer to? I put it all in the dough up front. Was I supposed to reserve some? The dough could probably use another 1/3 cup…
Hi Kathleen- the dough is supposed to be very wet! That is what makes them melt in your mouth tender! I just mean to use the extra flour that you dusted the counter with to shape the disc, but I try to use as scant an amount as possible- because that truly is what makes them so tender.