Lemon coconut scones with cream cheese frosting are filled with refreshing lemon juice and topped with dreamy cream cheese frosting & toasty coconut.
How to Make Scones
- Scone dough, just like pie crust dough, doesn’t like to be played with after the wet ingredients are added. Just mix the wet & dry ingredients until they can be formed into scones. If you over-mix, you’ll get rubbery scones.
- Always use cold butter and cut it into small pieces before adding to the flour.
- Always, always, always preheat your oven (except for on the rare occasion it doesn’t). If you don’t preheat your oven, the scones will melt slowly as the oven makes its way to 400°F. Preheat and your scones will gain a firm outer crust which will help them keep their shape while they bake.
- Don’t over bake. It’s easy to end up with dry scones and the culprit is over baking.
Lemon Coconut Scones With Cream Cheese Frosting
Makes 8 scones. Preheat oven to 400°F.
How to Make Scones
- Scone dough, just like pie crust dough, doesn’t like to be played with after the wet ingredients are added. Just mix the wet & dry ingredients until they can be formed into scones.
- Always use cold butter and cut it into small pieces before adding to the flour.
- Always, always, always preheat your oven (except for on the rare occasion it doesn’t). If you don’t preheat your oven, the scones will melt slowly as the oven makes its way to 400°F. Preheat and your scones will gain a firm outer crust which will help them keep their shape while they bake.
- Don’t overbake. It’s easy to end up with dry scones and the culprit is overbaking.
- If your scones are ready to bake but the oven isn’t finished preheating or is busy with another bake, place your scones in the refrigerator until the oven is free so the butter in them stays cold.
Lemon Coconut Scones
- 4 cups flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup sugar
- 1 1/2 sticks chilled butter
- 3/4 cup heavy whipping cream
- 2 large eggs
- Zest one lemon
- 3/4 cup juice from 2-3 large fresh lemons
- 1 cup coconut, shredded
Combine dry ingredients.
Cut cold butter into very small pieces and cut into the flour mixture with a pastry cutter. Butter should be about the size of peas when you are done cutting into the flour.
In a separate bowl, whisk together heavy cream, eggs, lemon juice, lemon zest. Pour wet ingredients into dry ingredients and gently stir just until combined.
Fold coconut gently into the dough.
Form 2 round disks with the dough. Each disk should be about 5 inches around.
Cut each disk of dough into 4 sections for a total of 8 scones. Remove excess flour from scones while placing on a baking sheet sprayed with non-stick baking spray or sheet lined with parchment paper so that they do not stick to the baking sheet.
Repeat with the second half of the dough.
Bake at 400°F for about 25 minutes or until scones are light golden brown and done in the middle. Cool for about 10 minutes.
Buttery Cream Cheese Frosting
- 4 ounces cream cheese
- 4 ounces unsalted butter
- 3/4 teaspoon sea salt
- 1 pound powdered sugar
- 1/2 teaspoon fresh lemon juice
Mix cream cheese, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice. Turn up speed and whip for a couple more minutes.
Finally, frost warm scones with cream cheese icing. And now you know how to make scones. Amen.
Toast coconut in a frying pan over medium heat until golden brown.
And a touch of toasted coconut takes them way over the top and back down again. Lemony. Coconut-y. Cream cheesy. Most impressive planning.
Toasted coconut can be tossed over medium-high heat in a saucepan or baked on a cookie sheet until golden brown. And, yes, it is worth the trouble.
Yum! Lemon and coconut are perfect together. I never would have thought of putting cream cheese frosting on my scones. Sounds yummy! Thanks for sharing.