Introduction

These Coconut Scones with Lime offer a delightful tropical twist on a classic favorite. Fluffy and tender with a hint of zesty lime and rich coconut, they’re perfect for morning tea or an afternoon treat.

A stack of three thick, crumbly scones with a light golden-brown crust and a soft, airy inside, each layer showing a rough, textured surface with bits of lime zest visible. The scones are drizzled with a smooth, pale white glaze that drips gently down the sides. They are placed on a silver cooling rack. In the foreground, two fresh lime wedges with bright green skin and juicy, light green flesh rest on a white marbled surface. The background is softly blurred, with a whole green lime and some more scones faintly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

360 g plain flour (2 ¾ cups / 12.7oz)
¼ cup icing sugar (35g / 1¼oz)
4 teaspoons baking powder
¼ teaspoon salt
57 g unsalted butter, grated and frozen (2 oz / ½ stick)
½ cup fine desiccated coconut (45g / ~1 ½oz)
1 teaspoon lime zest
2 teaspoons lime juice
⅔ cup canned coconut milk, cold and shaken well (160ml)
½ cup milk, cold (125ml)
2 teaspoons thickened cream (heavy cream)
¾ cup icing sugar (95g / ~3½oz) for glaze
3 teaspoons lime juice for glaze
½ teaspoon lime zest for glaze

Instructions

Step 1: Preheat your oven to 200°C (180°C fan forced) / 400°F. Line a large baking tray with baking paper.
Step 2: In a large mixing bowl, whisk together the flour, icing sugar, desiccated coconut, baking powder, and salt until combined.
Step 3: Add the cold grated butter. Using your fingertips, a knife, or a pastry blender, gently work the butter into the flour mixture until only small pieces remain.
Step 4: Stir in the lime zest, lime juice, coconut milk, and cold milk with a spoon to form a sticky dough.
Step 5: Turn the dough onto a sheet of baking paper and gently press it into a round disk about 1 inch (2.5 cm) thick.
Step 6: Dip a sharp knife in flour and cut the dough into 8 equal triangles.
Step 7: Transfer the triangles to the prepared baking tray. Brush the tops with the thickened cream.
Step 8: Bake for 16-18 minutes, until the scones look dry and are lightly golden around the edges. Remove and transfer to a wire rack to cool for 15 minutes.
Step 9: For the optional glaze, mix the icing sugar, lime juice, and lime zest in a small bowl. Drizzle the glaze over the slightly cooled scones.
Step 10: Enjoy and consider leaving a comment or rating to share your experience.

Tips & Variations

For extra coconut flavor, lightly toast the desiccated coconut before adding it to the dough.
You can substitute fresh lime juice with lemon juice for a different citrus twist.
If you prefer a dairy-free version, use coconut cream instead of thickened cream and a plant-based milk to replace regular milk.
To keep the scones extra tender, handle the dough gently and avoid over-mixing once liquids are added.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a low oven (150°C / 300°F) for 5-7 minutes or until heated through. Avoid microwaving to keep them from becoming soggy.

How to Serve

A stack of three thick, golden-brown scones with a crumbly texture sits on a silver cooling rack. The top two scones are cut in half, revealing a soft, fluffy inside with bits of lime zest, and all three are drizzled with a glossy white icing that gently flows down the sides. In the foreground, there are two bright green lime wedges resting on a surface with a white marbled texture. The background is simple and light gray, allowing the scones to stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use desiccated coconut flakes instead of fine desiccated coconut?

Fine desiccated coconut works best for even texture, but if using flakes, try chopping them finely to help blend smoothly into the dough.

Is coconut milk necessary or can I use regular milk only?

Coconut milk adds flavor and moisture essential to the tropical taste, but you may substitute with regular milk if needed, though the coconut aroma will be less pronounced.