Coconut Lemon Scones are a tasty scone recipe bursting with lemon flavor and topped with toasted coconut.
Disclaimer: This post is in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in creation of the #SpringSweetsWeek recipes. All opinions are my own.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D's Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we're celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn's for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
When winter starts to back off slightly and the days are just a little bit warmer and sunnier, I always think of citrus desserts - mainly ones that use lemons. Maybe it's their bright yellow color that reminds me of sunshine and warmth, or it's just the citrus flavor that makes me happy.
I rarely make scones, which is really a shame because they're so easy to make.
What are coconut lemon scones?
Scones are tasty little baked goods, usually sweetened with some type of fruit. These lemon coconut scones are made with lemon zest and lemon paste in the batter. Then they're topped with a sweet lemon glaze and toasted coconut flakes.
- all purpose flour
- unsalted butter
- heavy cream
- sweetened coconut flakes
- lemon zest
- baking powder
- lemon paste, like Taylor & Colledge Gourmet Lemon Extract Paste
- vanilla extract
- lemon juice
- powdered sugar
How to make lemon scones
Start off by preheating your oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
Then whisk together your wet ingredients. In a large measuring cup, combine the heavy cream with lemon paste and vanilla extract.
Next, combine your dry ingredients. In a large mixing bowl, add your flour, sugar, baking powder, salt, lemon zest and coconut flakes. Stir to combine. Cut the butter into little cubes and add to the mixture, using two forks or a pastry blender to cut it in until the mixture is coarse and crumbly.
Then, combine the wet and dry. Pour your wet ingredients to the mixing bowl and mix until just combined. Turn out the dough onto a lightly floured surface and knead it with your hands until its tacky and then flatten until it's ¾ to 1 inch thick.
Cut and bake your scones. Cut dough into small triangles and place on the prepared baking sheet. Brush the tops of the scones with heavy cream and bake for 13-15 minutes, until just golden. Remove from the oven and transfer to a wire rack to cool.
Meanwhile, prepare the glaze and toast the coconut flakes. Juice one lemon into a medium bowl and whisk in powdered sugar until smooth. Toast coconut flakes either on a sheet pan in the oven or in a toaster oven, watching carefully so they don't burn.
Finally, glaze and top your lemon coconut scones. Drizzle glaze on top of the scones and sprinkle the toasted coconut on top.
#SpringSweetsWeek Sponsored Items used in this recipe
Substitutions for lemon coconut scones
- replace vanilla extract with coconut extract for a stronger coconut flavor
- coconut flakes in the scones may be toasted before adding
- add lemon zest to the glaze for even more lemon flavor
It's mainly in the butter. Make sure you are using very cold butter in your scone batter and mix it in quickly so it doesn't have time to soften. When the butter melts as the scones are baking, instead of before, the result is flakier scones.
Technically, no but it does change the scone a little bit. You can replace the cream in this recipe with milk and butter, melting half a cup of butter into half a cup of milk.
Overworking the dough can lead to drier scones. Make sure to mix just long enough that the wet ingredients incorporate but do not overwork the dough.
I think this is the best coconut lemon scone recipe and it is so easy to make! For me, the hardest part is cutting the scones into triangles. Mine never want to be the same size!
Don't forget - scones are best served the day of, but they'll keep for a few days if stored in an air-tight container.
Do you love lemon desserts? Try these too:
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Thursday #SpringSweetsWeek Recipes
- Carrot Cake Cupcakes from Art of Natural Living
- Coconut Lemon Scones from Cookaholic Wife
- Easter Malted Milk Chocolate Brownies from Hezzi-D's Books and Cooks
- Easy Mini Mango Tarts from Blogghetti
- Eggless Lemon Lavender Cupcakes from Magical Ingredients
- Honey Kumquat Mojito from The Spiffy Cookie
- Key Lime Shortbread Cookies from A Kitchen Hoor's Adventures
- Lemon Coolers Cookies from Palatable Pastime
- Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
- Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
#SpringSweetsWeek comes with an amazing giveaway! Check out what you can win, by clicking back to my Easter Candy Crack Bars then click below to enter the rafflecopter to win!
Want to save this recipe for later? Pin it to your favorite Pinterest board and follow me for more delicious recipes!
Coconut Lemon Scones
- 1 cup heavy cream
- 1 tablespoon lemon paste
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup sweetened coconut flakes
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ tsp salt
- 2 tablespoon lemon zest (zest of two lemons)
- 6 tablespoon unsalted butter cold
- 1 tablespoon heavy cream
Glaze and Topping
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- ½ cup sweetened coconut flakes toasted
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a measuring cup, add the heavy cream, lemon paste and vanilla extract, whisking until combined.1 cup heavy cream, 1 tablespoon lemon paste, ½ teaspoon vanilla extract
- In a large mixing bowl, add the remaining dry ingredients and lemon zest and mix until combined. Cut butter into cubes and work into the mixture using a pastry cutter until the mixture is like coarse crumbs.2 cups all purpose flour, ½ cup sweetened coconut flakes, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, 2 tablespoon lemon zest, 6 tablespoon unsalted butter
- Pour the wet ingredients into the dry and mix until just combined. Turn out dough onto a lightly floured surface and work into a ball. Flatten to ¾-1 inch thickness and cut into triangles. Brush with remaining tablespoon of cream.1 tablespoon heavy cream
- Bake for 13-15 minutes, until lightly golden. Remove from the oven and let cool slightly.
- Meanwhile, whisk together the lemon juice and powdered sugar into a glaze. Lightly toast the coconut flakes in the oven or toaster oven.1 tablespoon lemon juice, 1 cup powdered sugar, ½ cup sweetened coconut flakes
- Drizzle the glaze over the scones and top with the toasted coconut. Serve immediately.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.