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Coconut Lime Scones: Easy Tropical Flaky Treat

coconut lime scones - featured image
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These tender, buttery scones are packed with toasted coconut and bright lime zest, with a flaky texture and a sweet lime glaze. They’re quick to make, forgiving, and perfect for brunch or breakfast.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (40g) unsweetened shredded coconut
  • 2 tablespoons lime zest
  • 1/2 cup (120ml) heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lime juice
  • 1 teaspoon lime zest (for garnish)
  • 2 tablespoons toasted coconut (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate frozen butter using the large holes of a box grater and place back in the freezer.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add grated butter to flour mixture and toss with fingers or a fork until coated and shaggy with visible butter bits.
  4. Stir in shredded coconut and lime zest.
  5. In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla. Pour into dry mixture and stir just until dough comes together (it will look a little dry).
  6. Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick circle. Do not knead.
  7. Cut circle into 8 wedges and place on prepared baking sheet, spacing 2 inches apart.
  8. Brush tops with remaining 2 tablespoons heavy cream. Bake for 14-16 minutes until edges are lightly golden and tops are firm.
  9. Cool on baking sheet for 5 minutes, then transfer to a cooling rack. Cool at least 10 minutes before glazing.
  10. Whisk together sifted powdered sugar and 2 tablespoons lime juice until thick but pourable. Add more juice if needed.
  11. Drizzle glaze over cooled scones. Sprinkle with toasted coconut and extra lime zest. Let glaze set for 10 minutes before serving.

Notes

Keep everything cold for flaky layers. Do not overmix. For dairy-free, use full-fat coconut milk and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: coconut lime scones, tropical scones, easy scone recipe, flaky scones, brunch recipe

Find it online: https://chloeplate.com/coconut-lime-scones-easy-tropical-flaky-treat/