Toasted Coconut Lemon Scones
Updated April 30, 2020
We have a lot to celebrate this weekend. Tomorrow is Josh’s birthday and Sunday is Mother’s Day! On Saturday, I will spoil Josh with all of his favorite things…donuts, pizza, and chocolate chip cookies. On Sunday, it is my turn! My boys always take good care of me, so I know they will make Mother’s Day special, but this year I am putting in a special request. I want Toasted Coconut Lemon Scones for breakfast…in bed, with a cup of tea, freshly cut flowers, a good book, and complete silence. Is that too much to ask? Ha!
That scenerio sounds dreamy, but let’s be realistic. It’s not going to happen and I am ok with that. I will probably be up early with all of my boys in our bed, reading children’s books, laughing, and wrestling. Sounds like a great Mother’s Day to me! I am not giving up on the scones though, there will be Toasted Coconut Lemon Scones for breakfast. I might have to help make them, but I don’t mind. I love spending time in the kitchen with my favorite boys. It is the best way to celebrate Mother’s Day!
Scones are my one of my favorite breakfast treats. Lots of butter and heavy cream, what’s not to love? I especially love these scones because the coconut and lemon combo is perfection!
I used Sunkist Meyer lemons to make these scones. Meyer lemons are a bit less acidic than regular lemons and are great in lemon desserts and lemon treats…like scones!
I used fresh lemon juice, lemon zest, and coconut in the scones. When the scones were done baking and cooled, I drizzled a lemon glaze over the scones and added toasted coconut to the tops!
I think these are the best scones I’ve ever made…and I’ve made a lot of scones! I couldn’t stop eating them. They are light, tender, flaky, and the lemon coconut flavor is refreshing! Plus, they are pretty! The lemon glaze and toasted coconut finish makes these scones almost too pretty to eat.
If you are looking for a special recipe to spoil your mom with on Mother’s Day, make Toasted Coconut Lemon Scones. They are the perfect breakfast or brunch treat!
If my boys don’t volunteer to make scones for me, I am still going to make them this weekend. I love being a mom and making special treats for my boys is what I do best! I will just make sure I get the biggest scone:) Have a fabulous Mother’s Day weekend!
Toasted Coconut Lemon Scones
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- Zest of 2 lemons
- 1/2 teaspoon salt
- 1/2 cup sweetened flake coconut
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream plus 1 tablespoon, divided
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- Juice of 1 lemon
- 1/2 cup toasted coconut flakes or coconut chips
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
- In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
- Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.