Best 3 Coconut Lemon Scones Recipes
Indulge in a delightful culinary journey with our tantalizing Coconut Lemon Scones, a symphony of flavors that will awaken your senses. These scones are the perfect accompaniment to your morning coffee or afternoon tea, offering a delightful balance of sweetness and tanginess. With a tender, flaky texture and bursts of coconut and lemon, these scones are irresistible.
Our collection of recipes provides you with a variety of options to suit your dietary preferences and skill level. Whether you're a seasoned baker or just starting out, we have something for everyone. From classic scones to gluten-free and vegan variations, our recipes cater to diverse dietary needs. Additionally, we offer tips and tricks to help you achieve the perfect scone every time.
Our Coconut Lemon Scones recipe is a delightful treat that combines the tropical sweetness of coconut with the refreshing zest of lemon. The scones are made with pantry staple ingredients and come together quickly, making them perfect for busy week mornings or weekend brunches. For those with a sweet tooth, our Lemon Blueberry Scones offer a burst of juicy blueberries, while our Orange Cranberry Scones provide a tart and tangy twist.
If you're seeking a healthier alternative, our Gluten-Free Coconut Lemon Scones are a delicious option, made with almond flour and coconut flour. Our Vegan Coconut Lemon Scones cater to those with plant-based dietary preferences, offering a rich and satisfying flavor without compromising on texture.
No matter your dietary preferences or skill level, our Coconut Lemon Scones recipes will guide you in creating delectable treats that will impress your family and friends. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure.
LEMON-COCONUT SCONES
Yield: 17 scones • Preparation: 25 minutes • Bake: 17 to 18 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Set aside. In the work bowl of a food processor, pulse coconut until coarsely chopped. Spread coconut on a prepared baking sheet. Toast until light golden brown, approximately 5 minutes. Let cool. In a large bowl, combine flour, sugar, lemon zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cooled coconut, stirring to combine. Set aside. In a liquid measuring cup, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring until blended. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch round cutter, cut 17 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on remaining prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 18 minutes.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
COCONUT LEMON SCONES
Make and share this Coconut Lemon Scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 27m
Yield 24 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F, spray two baking sheets with cooking spray.
- Combine flour, sugar, baking powder and salt.
- Cut in butter, add coconut and lemon zest.
- Mix eggs and milk, add to the flour mixture, but don't over mix.
- Use a scoop to divide the scones, then sprinkle with the almonds.
- Bake for 17 minutes.
Nutrition Facts : Calories 215.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 38.5, Sodium 190.2, Carbohydrate 26, Fiber 1.2, Sugar 9.2, Protein 3.7
Tips:
- For the best flavor, use fresh lemons and coconut.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Don't overwork the dough. Overworking will make the scones tough.
- To make sure the scones are cooked through, check the center with a toothpick. If it comes out clean, the scones are done.
- Serve the scones warm with butter, jam, or cream.
Conclusion:
These coconut lemon scones are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their bright lemon flavor and tender crumb, these scones are sure to be a hit with everyone who tries them.
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