Coconut Lime Scones with Fresh Milled Flour
The combination of coconut and lime is always a winner. It takes me to a tropical vacation with each bite. Be prepared to be wowed by these Coconut Lime Scones with Fresh Milled Flour.
I will always choose a scone over a muffin because scones are usually a little less sweet and the texture can’t be beat. Hotel breakfast scone, I’ll take two, mini Starbucks scone, yes please, homemade scone, every day!
These scones are easy to make, though they do take a few extra steps with zesting and juicing limes and toasting and chopping coconut. Once you get the basics down, you can make scones in a matter of minutes with a food processor.
The Dough
This is a rather wet scone dough but the scones turn out so tender inside with a crispy exterior. Be sure to flour your work surface before forming the dough discs.
Freezing scones to enjoy later:
Keep pre-baked (unglazed) scones in the freezer for up to three months, ready to pop in the oven on a lazy Saturday morning. Make the glaze while you bake the scones.
You can also freeze already baked scones for up to three months. Reheat from frozen in the microwave for 20-30 seconds.
Tips:
- A day before you plan to make the scones, open a can of coconut milk, pour into a container and refrigerate overnight. The liquid ingredients need to be cold for the scones.
- The scones need an hour in the freezer, preferably, before baking.
- To finely chop the coconut, place it in a food processor, blender, or this handy little chopper. Pulse a few times until it’s chopped into little pieces, DONE!
Steps to making delicious scones:
- Mix and refrigerate the cold ingredients while you complete the next few steps.
- Mill the flour, add to a food processor along with the salt, baking powder, baking soda, lime zest, sugar and finely chopped coconut. Pulse a few times until combined.
- Add cold butter pats and pulse just until the mixture resembles coarse crumbs, with the largest butter pieces no bigger than a pea.
- Add the toasted coconut and cold wet ingredients and pulse a few times until it all comes together in clumps.
- Divide into two discs 1 x 5-6 inches. Cut each disc into 6 scones.
- Freeze for 30-60 minutes.
- Preheat the oven and bake the scones. Cool for 10 minutes.
- Mix glaze and drizzle on scones. Top with additional toasted coconut and lime zest, if desired.
Click here for my other scone recipe.
Coconut Lime Scones with Fresh Milled Flour
Ingredients
- 1 cup (242 grams) coconut milk, from a can, chilled
- 1 egg
- 2 teaspoons lime juice
- 1/2 teaspoon vanilla extract
- 200 grams hard white wheat
- 120 grams soft white wheat
- 1/2 cup (50 grams) sweetened coconut, finely chopped
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lime
- 4 tablespoons butter, cut into 6 pieces, very cold
- 1 cup (100 grams) toasted coconut, divided (3/4 inside, 1/4 on top)
- Glaze:
- 2/3 cup powdered sugar
- 3 teaspoons lime juice
- 1/4 teaspoons coconut extract, optional
Instructions
- In a small bowl or 2 cup glass measuring cup, add the coconut milk, egg, 2 teaspoons lime juice and vanilla extract, whisk to combine. Cover and put in the fridge.
- Mill the wheat berries and add them to the bowl of a food processor. Then add the finely chopped coconut, granulated sugar, baking powder, baking soda, salt and lime zest. Pulse a few times to combine.
- Then add the pieces of cold butter, pulse a few more times until the mixture resembles coarse crumbs.
- Pour in the milk mixture from the fridge and add 3/4 cup toasted coconut. Pulse just until the mixture comes together. This is a wet dough. Onto a floured surface, divide into 2 discs then sprinkle a little flour on top. Pat into disc 1 inch thick and 5-6 inches wide. Cut each disc into 6 mini scones, or 4 scones if you want bigger scones. Place on a parchment lined tray and freeze 30-60 minutes. Once they are frozen, transfer to a freezer ziploc bag. When ready to bake, preheat the oven to 400 degrees. Bake for 17-20 minutes until they are cooked through and puffed up. You can also stick a toothpick in the center and make sure it comes out clean. Let cool 10-15 minutes before adding the glaze.
- Mix the powdered sugar and lime juice and drizzle over or brush onto the scones. Top with toasted coconut and/or lime zest. Enjoy.