Best Coconut Lemon Scones Recipes
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
TOASTED COCONUT LEMON SCONES
Obtained online. http://thefirstyearblog.com/toasted-coconut-lemon-scones/
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Combine the sugar and lemon zest in a bowl. Use a spoon to press the zest into the sugar. Add the flour, baking powder and salt to the lemon zest and sugar.
- Using your fingers, cut in the butter into crumbly. Mix the egg, heavy cream, and coconut extract in a separate bowl, then add to the dry ingredients and combine. Add in the toasted coconut, mix until combined. Use your hands to form rounded scones, dividing the dough into equal sized scones. Place the scones on a baking sheet with a silpat and bake for 10-12 minutes or until the scones are slightly browning.
- How to toast coconut: Place the shredded coconut on a baking sheet, bake at 325 degrees F for 4-6 minutes, stirring to prevent burning. Coconut can burn easily, so keep an eye on it. Remove the pan from the oven, let it cool for 5 minutes. Use your fingers to break the coconut into smaller pieces.
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