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.