Wait until you taste these fluffy, citrus-y, melt-in-your mouth scones. I had promised friends I would share the recipe my daughter Sierra concocted, but then the A-Z Blogging Challenge started, and these scones got pushed onto a back burner. But today I will introduce you to our scones.
Once we started making them, it was hard to stop. My daughter may or may not have made them every day for a week; they are that good.
This recipe is all about simplicity and yumminess. That's it. There are no claims for helping you lose weight, or helping you develop self-discipline. They are just easy to make and a delight to eat. Without further adieu, here you go!
Put the Lime in the Coconut Scones
2 cups self-rising flour
2 heaping tablespoons of sugar
1 1/2 cups full fat coconut milk (canned, not in the carton)
Set aside 1 tablespoon for brushing on dough before baking.
1 teaspoon grated lime zest
1/2 cup organic, unsweetened grated coconut (or just use regular sweetened, grated coconut. What the heck.)
1 tablespoon raw, turbinado sugar for sprinkling on scones before baking
Lime glaze: Stir together 2 teaspoons freshly squeezed lime juice and 1/4 cup of powdered sugar. If you have more lime zest, this is a good place to use it. Drizzle the glaze on scones after baking.
1. Preheat oven to 375.
2. Mix dry ingredients in a medium bowl. Add in coconut and lime zest.
3. Stir in coconut milk until just mixed; do NOT over-mix. If the dough is too dry, add another tablespoon or two of the coconut milk.
4. Gently knead the mixture on a lightly floured surface a few times. Too much kneading will result in a tough scone, and nobody wants that! If the dough is too sticky to work with, add an additional tablespoon or two of flour until the dough is smooth, and easily shaped.
5. Shape the dough into a circle on a baking sheet lined with parchment paper.
6. Brush the top of the circle with the reserved tablespoon of coconut milk, and sprinkle with sugar. (We love the raw sugar granules which are chunkier than table sugar.)
7. Cut the dough into 8 wedges with a pizza cutter. (If you're like me, you might forget to slice it before baking. Don't worry; it doesn't ruin it. It just bakes up nicer to have it pre-sliced.)
8. Bake for 16-20 minutes, on the top rack, until the crust is golden brown.
9. Let it cool for just a few minutes before topping with citrus glaze.
|Tangy lime and sweet coconut make this a tropical treat sensation.|