Best Coconut And Lime Scones Recipes

Lime and Coconut Scones image

Provided by Annie N

Time 20m

Number Of Ingredients 15

For the scones:
2 1/2 cups (350g) plain flour
1/4 cup (50g) caster/white sugar
2 tsp baking powder
Pinch of salt
1/2 cup (45g) desiccated coconut
Zest of 1 large or 2 small limes
1 stick (113g) unsalted butter, (cold and cubed)
2 large eggs
2 tbsp lime juice
2-3 tbsp milk
For the glaze:
6 tbsp icing sugar
1 1/2 tbsp lime juice
1 tbsp desiccated coconut

Steps:

Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

Coconut Scones with Coconut Glaze image

Provided by Food Network

Categories main-dish

Time 40m

Yield 20

Number Of Ingredients 14

4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups pecans, finely chopped
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 to 1 cup confectioners' sugar

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.