Coconut Lime Scones with Icing Glaze Recipe
These Coconut Scones with Lime are a delightful twist on classic scones, combining the tropical flavors of coconut and zesty lime. Perfectly crumbly and tender, they are ideal for afternoon tea or a sweet breakfast treat. The scones are topped with a light lime glaze that adds a refreshing citrus finish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Baking
- Cuisine: Australian
Ingredients
Scale
Dry Ingredients
- 360 g plain flour (all purpose flour) (2 ¾ cups / 12.7oz)
- ¼ cup icing sugar (powdered sugar) (35g/1¼oz)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup fine desiccated coconut (45g/~1 ½oz)
Wet Ingredients
- 57 g unsalted butter (grated & frozen, 2 oz / ½ stick)
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- ⅔ cup canned coconut milk (cold, shaken well, 160ml)
- ½ cup milk (cold, 125ml)
- 2 teaspoons thickened cream (heavy cream)
Glaze (optional)
- ¾ cup icing sugar (powdered sugar) (95g / ~3½oz)
- 3 teaspoons lime juice
- ½ teaspoon lime zest
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan forced) or 400°F and line a large baking tray with baking paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, icing sugar, desiccated coconut, baking powder, and salt to evenly distribute all the dry ingredients.
- Incorporate Butter: Add the cold grated butter to the dry mix. Using your fingertips, a knife, or a pastry blender, gently blend it into the flour mixture until only small pieces of butter remain, creating a crumbly texture.
- Add Lime and Liquids: Stir in the lime zest and lime juice, then add the cold coconut milk and milk. Mix gently with a spoon until a sticky dough forms.
- Shape Dough: Turn the dough onto a sheet of baking paper and gently press it into a round disk about 1 inch (2.5 cm) thick.
- Cut into Triangles: Using a sharp knife dipped in flour, cut the disk into 8 equal triangles carefully to keep the shape intact.
- Prepare for Baking: Transfer the scone triangles to the lined baking tray and brush the tops lightly with thickened cream to encourage browning.
- Bake: Bake for 16-18 minutes until the scones look dry on top and have developed a light golden color around the edges. Remove from the oven and transfer to a wire rack.
- Cool and Glaze: Let the scones cool for about 15 minutes on the rack. Meanwhile, prepare glaze by mixing icing sugar, lime juice, and lime zest in a small bowl. Drizzle the glaze evenly over the warm scones for a tangy finish.
- Serve and Enjoy: Serve the scones slightly warm or at room temperature. They make a wonderful companion to tea or coffee.
Notes
- Use cold butter to ensure a flaky texture in the scones.
- Do not over-mix the dough to keep the scones tender.
- Glazing is optional but adds a nice citrus sweetness and a glossy finish.
- Leftover scones can be stored in an airtight container for up to 2 days or frozen for longer storage.
- For a dairy-free option, substitute milk and cream with plant-based alternatives.
Keywords: coconut scones, lime scones, baking recipe, scones with lime glaze, tea time scones, coconut lime dessert
