Coconut Lemon Scones

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Coconut Lemon Scones are a tasty scone recipe bursting with lemon flavor and topped with toasted coconut.

Prep Time15

Cook Time15

Total Time30

Course: Baking & Sweets, Breakfast, Brunch

Cuisine: American, British

Keyword: coconut lemon cream scones, coconut lemon scones, easy lemon scones, toasted coconut lemon scones

Servings: scones

Calories: 216kcal

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.