Coconut and Lime are one of my favorite flavor combinations. Scones are a lovely breakfast treat, and these Toasted Coconut and Lime Scones have the freshness of coconut and lime, and they even have a graham cracker topping. They are perfect with your morning coffee and so easy to make!
Coffeehouse At Home-
I call the Pacific Northwest home, and we are known for our coffee around these parts. Most coffee shops sell baked goods, whether they make them on site or they order from a wholesale bakery.
Due to the expense I don’t often go out for coffee, which means I miss out on the delectable sweet treats. Why not make them at home? At least this way, I can have them whenever I want. Better still, it’s more budget friendly and I know exactly what’s in my baked goods.
What You Will Love About This Recipe
Scones typically are made with cream, buttermilk, or sometimes milk as the liquid. For extra coconut flavor I have used full fat canned coconut milk instead of dairy milk. Not only is the coconut flavor quite nice, but it produces a moist and tender crumb!
These scones are so simple to make! You even fold and roll the dough right on the baking sheet, so there is no need to get out your rolling mat if you have one or dirty your countertop. I also use this method in my recipe for Pumpkin Scones with Maple Thyme Butter.
The toasted coconut provides texture and an extra boost of coconut flavor. The graham cracker topping adds a pie crust element that rounds it out nicely. There is lime zest in the scone dough along with juice and zest in the lime glaze. Overall these have really great flavor and they are a bit different from any scone I have seen at a coffee house or bakery, so I think it helps make them really special!
They can be made in advance which is nice, because they can be baked the night before and waiting for you when you wake up.
Important Recipe Tips
- Be sure to use full fat coconut milk, not lite. I also tested this recipe with canned coconut cream, and they didn’t turn out well. Full fat coconut milk is the way to go here!
- The dough will be rather sticky when you add the coconut milk, so you will need to sprinkle on some extra flour as you do the folding of the dough. Don’t add so much flour that you dry out the scones, but don’t add so little that the dough is hard to work with.
- Don’t skip folding the dough over several times and don’t skip popping the scones in the freezer before baking, both steps help them rise nicely!
- There will be a small amount of coconut milk left in the can. I put it back in the fridge and use it in my coffee as creamer. It’s really quite good!
Frequently Asked Questions
You could try a plant based butter in this recipe! I have not tested it but I see no reason why it would not work well as long as it is one that you can use in baking!
I really recommend sticking with unsweetened. Not only does it control the amount of sugar in the recipe, but I am not sure that the pre sweetened shredded coconut would toast without burning rather quickly.
I have used both in testing, and yes they do work! For the flaked (which is still shredded coconut, just not as fine) you will need to bake it a few minutes longer.
I wouldn’t recommend doing that, because the additional liquid might affect the baking results. If you want more lime flavor, just add more zest!
Serving Suggestions and Other Tips
These are great on their own with a cup of coffee. They are also a nice accompaniment to a fruit plate! It’s best to put the glaze on right out of the oven, then top with the crumbled graham crackers.
The scones will keep for two days on a plate covered with a dish towel, or in a large freezer bag for two days. They may not last that long though!
I do hope you try these Toasted Coconut and Lime Scones and that you love them as much as I do! Please leave a rating or comment if you made this recipe, and share with friends on social media. Happy Cooking!
For the Scones
- 2 1/2 cups All Purpose Flour
- 1 Tbsp plus 1 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Granulated Sugar
- 6 Tbsp Unsalted Butter
- Zest of 2 Limes
- 3/4 cup Unsweetened Shredded and Toasted Coconut
- 1 1/2 cups Canned Full Fat Coconut Milk
For the Glaze and Topping
- Juice of 1 Lime
- Zest of 1 Lime
- 1/2 cup Powdered Sugar
- 1 Sheet crushed Graham Crackers
For the Toasted Coconut
- Heat the oven to 325 degrees.
- Place shredded coconut on a baking sheet and bake for about 5 minutes until golden, checking two or three minutes in to check for doneness.
For the Scones
- Place the all purpose flour, baking powder, salt, and granulated sugar in a large bowl and stir well to combine. Zest the limes.
- Cut the unsalted butter into slices and add to the bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until the butter pieces are pea sized.
- Add the lime zest and toasted coconut and stir well.
- Add the canned coconut milk and stir until a sticky dough forms.
- Flour the surface of the baking sheet (or rolling mat if preferred) and turn the dough out onto the baking sheet (or mat) and form into a square about an inch thick.
- Sprinkle the top of the dough with flour, then fold in half, then in half again, sprinkling flour on the top of the dough each time before making a fold.
- Shape the dough into a square and repeat the folding process one more time.
- Once the dough has been folded, shape into a circle about 12 inches across and at least one inch thick. If the dough still seems rather sticky, you can sprinkle it with a bit more flour
- Cut the dough into six wedges and using a spatula, move the dough pieces out from each other so they are at least an inch apart on the baking sheet.
- Turn the oven on to 425 degrees and while the oven heats, place the baking sheet in the freezer.
- When the oven is ready, place the scones on the center rack and bake for 20 to 25 minutes, until the tops are light golden brown. Mine were just right at 22 minutes. When the scones come out of the oven, spoon glaze over the top and sprinkle with the graham cracker crumbs.
For the Glaze
- While the scones bake, make the glaze and graham cracker topping. Juice and zest one lime and add to a small bowl.
- Add powdered sugar to the bowl and whisk until well combined.
- Add the zest and whisk until combined.
- Crush the graham cracker sheet using a plastic bag and rolling pin.
Be sure to use full fat canned coconut milk.
Don't skip putting the dough in the freezer prior to baking.
Amount Per Serving: Calories: 597Total Fat: 25gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 251mgCarbohydrates: 90gFiber: 4gSugar: 41gProtein: 7g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.