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.
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!!
- 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
- Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat.
- In a small bowl, combine the unsweetened coconut milk and the lemon juice and set aside.
- 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.
- 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.
- Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Lemon Vanilla Glaze.
- For the Lemon Vanilla Glaze:
- In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of milk to get the glaze extra smooth!
- Drizzle the glaze over the top of the scones and then sprinkle with the toasted coconut.
Print Recipe
This sounds wonderful and will make it of Easter breakfast. I love lemon and coconut plus they are so pretty. Thanks for helping plan part of our breakfast!
These scones look and sound amazing!
You can’t ever go wrong with meyer lemon!
Oooo, these sound fantastic!!
What type of vegan butter do you use?
Earths Balance!
Heather, I have to say that your blog is one of the most consistently impressive food blogs I’ve seen! I’ve only been following you for a short time (the first recipe that caught my eye was the pan roasted chicken with cherries and rosemary– stunning), but it is all just beautifully photographed and so inventive. Everything you post is gorgeous!!
That is SO NICE Sara! I can’t tell you how much I appreciate that 🙂 XOXO
I can’t even keep track of weekends anymore. I feel like they are gone SO fast. Boo! These look incredible!
Heather, these scones are outstanding! This is one gorgeous recipe 🙂
Sinea ♥
Thank you so much Sinea!!
Such dreamy scones! Meyer lemon with raspberry and coconut sounds like pure heaven! 🙂
I’m so glad I finally got around to making these! They’re fantastic and I was able to use raspberries from the garden <3
Yay!! Thanks Jamie!!
These are excellent! Made these today and subbed strawberries for the raspberries. Thanks for the great and easy recipe!
I made these for a yoga retreat and everyone raves about them. I have been requested to make them again for an upcoming retreat and my local grocery store does not have gluten free flour. Can the same amount of regular all purpose flour be used and give the same results? Gluten is not an issue with this group.