What do pancakes, scones and frosting all have in common? Well, if you plan things very carefully, lemon coconut scones with cream cheese frosting…
Lemon Coconut Pancakes + Orange Scones + Cream Cheese Frosting
= Lemon Coconut Scones With Cream Cheese Frosting
First make the scones from the blueberry citrus scone recipe. Replace the orange juice & zest with the juice and zest from two lemons. Replace the blueberries with a cup of coconut. Or you know, just add them both. After all, Y.O.L.O.
Form the scone dough into 2 discs (or 4 discs for 16 smaller scones). Use a little flour to help form if dough becomes sticky. Cut each disc into quarters.
Bake at 400 degrees for about 20-25 minutes or until light golden and done in the middle.
Make the cream cheese frosting and add some extra lemon juice to thin it down a little.
Remove the lovelies from the oven. Could they even be more beautiful?
Why, yes. Yes, they could.
And a touch of toasted coconut takes them way over the top and back down again. Lemony. Coconuty. Cream cheesy. Most impressive planning.
Toasted coconut can be tossed over a medium high heat in a saucepan or baked on a cookie sheet until golden brown. And, yes, it is worth the trouble.