Have I mentioned that all I did in DC was eat and shop? Well, it was. And part of that eating included these AMAZING scones that Joelle made while I was staying with her. I had one bite and knew I was doomed. They are light, soft, flaky…just…amazing. They are seriously the best scones I have had yet.
Now she made hers a maple flavor which I loved and will most likely do the next time I make these, but I wanted to do something a little “springy-er” so I chose a yummy lemon and coconut combination. I figured with Easter coming up, these would make the perfect sweet addition to a brunch or even a delicious Easter dinner dessert.
These scones are also unique because of what’s in the recipe..or should I say what’s NOT in the recipe. They are totally void of eggs and butter! I had to double check with Joelle to make sure I was reading the recipe right. Interesting! And one important thing about these scones–you do NOT want to overbake them (I learned the hard way ugh). In fact, you want to UNDERBAKE them. If they start to get brown around the edges, then they’ve baked too long. The perfect time is somewhere around 16-17 minutes so start checking them around 15 minutes. They’ll probably still look just slightly not cooked on top in the middle but that’s ok..they’re done, trust me!
Oh and did I mention these take about 10 minutes to throw together? Gotta love that!
- 3 c. Bread Flour
- ½ c. Granulated Sugar
- 2 T. Baking Powder
- ½ t. Salt
- ½ c. Heavy Whipping Cream
- 1½ c. Cream of Coconut (NOT coconut milk. Look for it in the alcohol section at your store; it should be in with the drink mixers.)
- ½ t. Coconut Extract
- Zest of one Large Lemon
- ¼ c. Fresh-Squeezed Lemon Juice (2 large lemons)
- 1 c. Powdered Sugar
- ½ c. Toasted Coconut (toast sweetened coconut on a baking sheet in oven at 350 degrees for about 7 minutes)
- Line a 9×9 pan with foil, letting the ends hang over like “handles”.
- In a large bowl, whisk together the flour, salt, sugar and baking powder. Make a well in the center of the dry ingredients and then pour in the heavy cream, cream of coconut, coconut extract and lemon zest. Mix the batter together, by hand, with a wooden spoon until just moist. (I used my hands at the end to get all the flour mixed in.) Pour the batter into the foil lined pan and press into an even layer. Cover the dough with another layer of foil and smooth the top.
- Freeze overnight. In the morning, let it set out for about 20 minutes. Line two large cookie sheets with parchment paper and preheat the oven to 350 degrees Place on a cutting board and carefully peel away the foil linings. You can slice them however you like; I cut diagonal and then straight across and then cut some of the slightly larger pieces in half for triangles.
- Bake for 15-17 minutes, checking often to make sure they don’t brown around the edges. Let them cool on the pans for a couple of minutes and then move them to a wire rack to cool completely. Top with glaze (see below).
- In a medium bowl, whisk together lemon juice and coconut. Top each cooled scones with a small spoonful of lemon glaze, sprinkle with toasted coconut and let sit out until glaze has dried and hardened slightly.