Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

Happy Monday!! I should be headed to New York by now for a couple of days, and am really looking forward to any weather that is slightly warmer than Seattle.

We had a nice weekend, although it went by WAY too fast- a blur really.

But we were able to slow down for a moment on Sunday morning and enjoy these Meyer Lemon Raspberry Coconut Scones. I made these about a month ago after purchasing a big bag of meyer lemons, and the kids have been asking over and over for them again.

Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

These were the best this morning and I thought that they would be a nice thing to put on your radar with Easter just two weeks away.

These are so fast and easy and they are the perfect addition for an Easter breakfast or brunch, but they also do nicely as an afterschool snack. I bet they would also be incredible split open and served with whipped coconut cream or vegan ice cream and fresh fruit- YUM!!

Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

Meyer Lemon Raspberry Coconut Scones- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons meyer lemon juice
  • 2 teaspoons meyer lemon juice
  • 4 tablespoons unsweetened coconut milk (from a carton)
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup fresh raspberries
  • Lemon Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 2 teaspoons vanilla
  • 1-2 teaspoon meyer lemon zest
  • 3 tablespoons toasted shredded unsweetened coconut
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the lemon juice and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the raspberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Lemon Vanilla Glaze.
  6. For the Lemon Vanilla Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the toasted coconut.

 

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Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

Happy Monday!! I should be headed to New York by now for a couple of days, and am really looking forward to any weather that is slightly warmer than Seattle.

We had a nice weekend, although it went by WAY too fast- a blur really.

But we were able to slow down for a moment on Sunday morning and enjoy these Meyer Lemon Raspberry Coconut Scones. I made these about a month ago after purchasing a big bag of meyer lemons, and the kids have been asking over and over for them again.

Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

These were the best this morning and I thought that they would be a nice thing to put on your radar with Easter just two weeks away.

These are so fast and easy and they are the perfect addition for an Easter breakfast or brunch, but they also do nicely as an afterschool snack. I bet they would also be incredible split open and served with whipped coconut cream or vegan ice cream and fresh fruit- YUM!!

Meyer Lemon Raspberry Coocnut Scones- Vegan and Gluten Free from HeatherChristo.com

Meyer Lemon Raspberry Coconut Scones- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons meyer lemon juice
  • 2 teaspoons meyer lemon juice
  • 4 tablespoons unsweetened coconut milk (from a carton)
  • 2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
  • ½ cup sugar
  • ½ cup toasted shredded unsweetened coconut
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • 6 tablespoons cold vegan butter
  • ½ cup fresh raspberries
  • Lemon Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon coconut oil
  • 2 teaspoons unsweetened coconut milk (from a carton)
  • 2 teaspoons vanilla
  • 1-2 teaspoon meyer lemon zest
  • 3 tablespoons toasted shredded unsweetened coconut
Instructions
  1. Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
  2. In a small bowl, combine the unsweetened coconut milk and the lemon juice and set aside.
  3. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the coconut milk/lemon juice while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc.
  4. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Flip the top of the disc off and fill the middle with the raspberries. Place the top of the disc back on and then slice the disc into 6 wedges and transfer them to your prepared sheetpan.
  5. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Lemon Vanilla Glaze.
  6. For the Lemon Vanilla Glaze:
  7. In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of milk to get the glaze extra smooth!
  8. Drizzle the glaze over the top of the scones and then sprinkle with the toasted coconut.