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Coconut Scones with Lime

Tropical Coconut Scones with Lime for Blissful Mornings

These Coconut Scones with Lime offer a refreshing tropical flavor, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Plain Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/3 cup Icing Sugar Can be replaced with confectioner's sugar.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1/2 tsp Salt Can be omitted for dietary needs.
  • 1/2 cup Unsalted Butter (frozen and grated) Solidified coconut oil works as a vegan substitute.
  • 1 cup Fine Desiccated Coconut Flaked coconut can alter the texture.
  • 1 tbsp Lime Zest Lemon zest can be used for an alternate citrus twist.
  • 2 tbsp Lime Juice Fresh lime juice is recommended for optimal taste.
  • 1/2 cup Canned Coconut Milk Non-dairy milk is a great vegan option.
  • 1/4 cup Milk Switch to additional coconut milk for a vegan version.
  • 1/4 cup Thickened Cream (Heavy Cream) Omit in a vegan version or use coconut cream.
For the Glaze
  • 1 cup Icing Sugar Adjust for your desired sweetness level.
  • 1 tbsp Lime Juice Fresh lime juice is preferred.
  • 1 tsp Lime Zest Optional depending on preference.

Equipment

  • Oven
  • mixing bowl
  • baking tray
  • Sharp Knife
  • Baking Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (or 180°C if using a fan oven) / 400°F and line a baking tray with baking paper.
  2. In a large mixing bowl, whisk together the plain flour, icing sugar, baking powder, salt, and fine desiccated coconut.
  3. Grate your frozen unsalted butter into the dry ingredients and rub it in until it forms pea-sized flecks.
  4. Pour in the lime zest, lime juice, canned coconut milk, and regular milk, mixing gently until a sticky dough forms.
  5. Turn the dough onto prepared baking paper and shape it into a round disk about 1 inch high, cutting into 8 triangles.
  6. Transfer the scones to the baking tray, brushing the tops lightly with thickened cream.
  7. Bake for 16-18 minutes until lightly golden and firm around the edges, then cool on a wire rack.
  8. Mix icing sugar with lime juice and zest to create a smooth glaze, drizzling over the cooled scones.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These scones can be made vegan. Store in an airtight container for up to three days or freeze for up to two months.

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