Coconut Lime Scones

For Bookclub this morning we are discussing the book Anthem.  Since the book celebrates the creativity of the human mind and individuality I thought it would be fun to make a new recipe.  I bought some limes yesterday and I love coconut, so I thought this would be a fun combination to try out.  It is a fresh flavor with just a hint of the citrus and a fun new twist for breakfast scones especially on a cold morning.

Print Recipe

 Coconut Lime Scones

1/4 cup sugar
1 small lime, zested and juiced
scant 1/2 tsp lime zest
1 1/2 cup flour
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 Tbsp lime juice
2 Tbsp milk
1 large egg, lightly beaten
1 tsp Turbinado sugar, optional

1/2 Tbsp lime juice
1/2 Tbsp water
1/2 cup powdered sugar
scant 1/2 tsp lime zest

Preheat oven to 425 F.

In a Mixing bowl zest half of zest of one lime reserve the rest in a small mixing bowl for the glaze.  With half of the zest combine with 1/4 cup of sugar pressing with the back of a spoon to release the oils and then stir to combine.  

Add the flour, salt, and baking powder and stir.  With a pastry blender or fork cut in the coconut oil until the mixture resembles a coarse meal.  Add the shredded coconut and stir. 

 Add the lime juice, milk, and egg and stir just until you cannot see liquid anymore.  There will still be a lot of flour left in the bottom of your bowl.  

Turn out the dough onto a flat work surface and knead with the palm of your hand about 8-10 times until the dough is soft and all the flour is incorporated.  

With your hands shape into a 6" disk and sprinkle with turbinado sugar if desired.  

With a knife cut into 8 wedges.  

Arrange on a stone or a baking sheet lined with parchment paper about 2" apart.  Bake for 15 minutes or until starting to brown and no longer doughy.  

Remove to a cooling rack and cool completely.

Mix the powdered sugar, zest, and lime juice, and water with a small whisk and drizzle over cooled scones.