Lime Coconut Scones

These Lime and Coconut Scones are a zesty, tropical twist on a classic morning or afternoon tea recipe. These scones can even be made vegan and making them is simple with this easy scone recipe.  These Lime and Coconut Scones came about when a very generous colleague of my husbands gave us a bag of... Read More The post Lime Coconut Scones appeared first on Sugar Salt Magic.

Lime Coconut Scones

These Lime and Coconut Scones are a zesty, tropical twist on a classic morning or afternoon tea recipe. These scones can even be made vegan and making them is simple with this easy scone recipe

Closeup of a scone on a wire rack with icing being drizzled on top

These Lime and Coconut Scones came about when a very generous colleague of my husbands gave us a bag of limes. Fresh, beautiful, zingy limes. I love how limes are all at once sour but sweet and how they can be used in sweet and savoury dishes. The flavour is unmistakable and brings so much freshness to anything you put it in.

These scones have a subtle coconut flavour from coconut milk and find desiccated coconut. With the perfect scone texture of tender interior and crisp exterior, you’ll be wanting to make these for morning, breakfast, brunch, morning tea, afternoon tea and everything in between.

A batch of scones sitting on a wire rack with wedges of lime around

Scones vs Biscuits

Scones are often compared to US style biscuits and, while they have similarities, scones and biscuits are not the same.

The main difference is in the way the dough is handled. Biscuit dough is folded over itself to create lots of flaky layers. Scone dough, on the other hand, is lightly pressed together, and while they do have layers, it’s more of a crumbly texture than a flaky one. Scones also tend to be slightly drier than biscuits as they’re traditionally enjoyed with lashings of jam and cream with a cup of tea in hand

These coconut scones are a scone recipe with a slight US twist – I’ve cut them into triangles (not the traditional round cut like my and ) and they are drizzled with a lime glaze which is also not traditional for scones.

You can even make these scones vegan by using coconut oil (solidified) in place of the butter and all coconut milk (rather than the half coconut and half dairy the recipe calls for).

Tips and Tricks

Before I jump into how to make scones, I want to give you some tips and tricks since, once you know these, making them is such a simple process.

  • Grate the butter: Doing this allow you to incorporated it into the dough quicker, without it melting in your hands. The large side of a box grater is perfect.
  • The butter should be very cold: The colder your butter, the more flaky and light the scones will turn out. Once grated, place it in the freezer for 15-20 minutes.
  • If it’s hot, freeze the flour too: I’m not joking. In summer I’ll often place the flour in the freezer along with the butter. 
  • Minimal handling: You should not knead scone dough. Lightly work the ingredients together and lightly pull it into a slab or disk. You don’t want the butter to melt while your handling it, you want that to happen in the oven. 
  • Flour the knife or cutter: When cutting, you don’t want to press the dough together on the edges or you won’t get those cracks and layers. Use a sharp knife or biscuit cutter, dip it in flour before each cut and wipe it off after each cut.

Want more scones? Try these Cranberry White Chocolate Scones or how about a savoury twist with these Cheese and Herb Scones.

A stack of two scones on a wire rack. Lime wedges in foreground. Whole lime in background. Grey table top

How to make lime coconut scones

Scones are quick and easy to make. Just a few simple ingredients and you’re away. Also, minimal baking time means you can have these babies fresh from the oven for breakfast in less than half an hour.

  1. Grate the butter using the large grate of a box grater and place it in the freezer for 15-20 minutes.
  2. Mix together all the dry ingredients until well combined.
  3. Add the butter and use just your finger tips, a pastry cutter or knife to carefully cut the butter into the flour, just until you have course looking flour with the small butter pieces still visible.
  4. Now add the wet ingredients and just stir it together with a spoon.
  5. Tip the dough out onto a sheet of baking paper (it will be a little sticky but don’t be tempted to add flour). Gently press it out into a disk about 1 inch high.
  6. Cut into 8 triangles and place them onto a baking tray and brush the tops with cream or milk.
  7. Bake for 16 to 18 minutes until the outside looks dry and the sides are showing cracks all the way from bottom to top

How to serve scones

Traditional scones are broken in half (not knife required) and served with jam and clotted or whipped cream and most often at room temperature or just slightly warm.

For these ones, I drizzle over a simple but absolutely amazing lime glaze, then spread a little coconut butter over them. Lime curd and some regular or coconut whipped cream would also work really well 

Can you freeze scones?

Yes, scones freeze well. Freeze them without the icing, wrapped in plastic wrap and then in an airtight container. Let them thaw completely before giving them a light warm up in the oven or microwave. 

Scone split in half on a white plate, smeared with coconut butter. Lime wedges in front, coconut flakes scattered around. More scones on a rack in the background

I believe in experimenting in the kitchen and some wonderful recipes are created by changing up a classic, so if you’re a scone lover, give these Lime and Coconut Scones a go. If the smell of freshly baked scones wafting around your kitchen doesn’t get you, the flavour will.

Other recipes you’ll love

  • Chocolate Scones
  • Cranberry White Chocolate Scones
  • Cheese and Herb Scones

NEVER MISS A RECIPE! Get recipes straight to your inbox PLUS a free ebook.


 
 


3 scones stacked on a wire rack. Lime wedges in front. whole lime in background. Grey bench top
Print

Lime Coconut Scones

Lime Coconut Scones are a zesty, tropical twist on a classic morning or afternoon tea recipe. These scones can even be made vegan. Making them is simple with this easy scone recipe.
Course Afternoon Tea, Breakfast, Brunch, Morning Tea, Snack
Cuisine American, British
Keyword coconut scones, coconut scones recipe, lime and coconut, scone recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 scones
Author Marie Roffey

Ingredients

For the Scones

  • 360 g plain (all purp) flour (2 3/4 cups / 12.7oz)
  • 1/4 cup icing (powdered) sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 g cold butter, grated & frozen (1.8oz)
  • 1/2 cup fine desiccated coconut
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 2/3 cup cold coconut milk (shaken well)
  • 1/2 cup cold milk
  • 2 teaspoons thickened (heavy) cream

For the Glaze

  • 3/4 cup icing (powdered) sugar
  • 3 teaspoons lime juice
  • 1/ 2 teaspoon lime zest

Instructions

  • Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
  • In a large bowl, use a whisk to combine the flour, icing sugar, coconut, baking powder and salt.
  • Add the cold grated butter and using either your fingertips, a knife or pastry cutter, gently blend the butter into the flour until only small pieces remain.
  • Add the lime zest, juice, coconut milk and milk and stir with a spoon to sticky dough.
  • Turn the dough out onto a sheet of baking paper and gently press it out into a round disk about 1 inch high.
  • Use a sharp knife, dipped in flour, to cut the dough into 8 triangles.
  • Transfer to the prepared baking tray and brush the cream over the tops.
  • Bake for 16-18 minutes until they look dry and lightly golden on the edges.. Allow to cool for 15 minutes before drizzling the glaze over the tops.

FOR THE GLAZE (optional)

  • Mix the icing sugar, juice and zest together. Once the scones have cooled a little spoon the glaze over the top

Notes

  1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. Make sure the butter and both milks are very cold. 
  3. Don't overprocess the butter into the flour - you should still see small lumps of butter.
  4. Don't handle the dough too much, it's important it stays cool.

FOR MORE MORNING TEA & BRUNCH IDEAS, CLICK HERE

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

Have you tried this recipe?
Rate or comment below

The post Lime Coconut Scones appeared first on Sugar Salt Magic.

Source : Sugar Salt Magic More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Chocolate Zucchini Cake

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won’t even notice all the vegetables! If you’ve got an abundance of zucchini and you’re looking for more ways to use it, try these…

Chocolate Zucchini Cake

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won’t even notice all the vegetables!

If you’ve got an abundance of zucchini and you’re looking for more ways to use it, try these Zucchini Chips, these Cheesy Zucchini Fritters, or this Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting.

whole chocolate zucchini cake on parchment paper with chocolate whipped cream

Chocolate Zucchini Cake

If you are a gardener and you’ve planted zucchini this year, you may be searching for about 500 different ways to use it!

Zucchini plants are the gift that keeps on giving, and giving, and giving.

This Chocolate Zucchini Cake is one of my favorite ways to use zucchini, because it uses a good amount (a whopping 3 cups), and it is so rich, so moist, and has this incredibly deep dark chocolate flavor.

I love to top it off with a light and fluffy chocolate whipped cream — it’s sweet and chocolatey but light enough that it really lets the cake shine.

If you want something a little sweeter, the chocolate cream cheese frosting from these Chocolate Zucchini Cupcakes would be a wonderful addition!

whole chocolate zucchini cake with a piece cut out

How to make Chocolate Zucchini Cake:

  1. We start by mixing most of our wet ingredients and sugar together — just a whisk is good enough for this simple batter!
  2. Add the dry ingredients, and stir just until combined — we don’t want to overmix.
  3. Add the zucchini and stir just until coated, then spread into a lightly greased pan.
  4. Bake until a toothpick comes out clean or with moist crumbs.
  5. Let cool to room temperature before topping with chocolate whipped cream.

Variations on this Chocolate Zucchini Cake:

  1. If you want to go a little healthier with this recipe, you can swap one cup of the flour for whole wheat flour and no one will notice ????
  2. Add a teaspoon of cinnamon to the cake batter with the cocoa for a more traditional zucchini cake flavor
  3. Add a cup of chocolate chips to the batter before baking for extra melty little pockets of chocolate
  4. Cut into cubes and use a base for an easy trifle, with chocolate whipped cream and fresh fruit

piece of chocolate zucchini cake with fork

How to store this Chocolate Zucchini Cake:

This Chocolate Zucchini Cake can be store at room temperature without whipped cream for one day.

Because this cake is very moist, I find any longer than that and it’s not at its best.

This cake can be topped with whipped cream and refrigerated up to 5-6 days, but it’s unlikely it will last that long!

You can also bake and freeze without whipped cream up to 3 months.

More zucchini recipes you’ll love!

  • Banana Chocolate Chip Zucchini Muffins — one of my kids favorite snacks!
  • Buttery Garlic Herb Chicken with Zucchini — healthy and delicious!
  • Best Ever Zucchini Crust Pizza — a healthier twist on pizza night
  • Pistachio Zucchini Bread — a snack the whole family loves!
whole chocolate zucchini cake with a piece cut out
Print

Chocolate Zucchini Cake

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Course Dessert
Cuisine American
Keyword chocolate zucchini cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 371kcal
Author Ashley Fehr

Ingredients

  • 2 cups sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour (fluffed and levelled)
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 cups shredded zucchini (about 2 small or 1 large)

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1/2-3/4 cup powdered sugar (more or less depending on your tastes)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired)
  • In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
  • Add flour, cocoa powder, baking soda, salt and baking powder and stir until combined.
  • Stir in zucchini, just until combined.
  • Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.

Whipped Cream:

  • In a medium bowl, combine cream, sugar, cocoa and vanilla.
  • Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
  • Spread over cooled cake and serve.

Nutrition

Calories: 371kcal | Carbohydrates: 61g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 291mg | Fiber: 3g | Sugar: 40g | Vitamin A: 572IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg

 

 

 

Source : The Recipe Critic More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.