Get ready for an easy summer breakfast recipe! These Coconut Lime Scones are a zesty cream scone recipe with coconut and fresh lime zest and lime juice. As a self-proclaimed scone expert, these lime coconut scones are absolutely perfect.

The Best Coconut Lime Scones

Summer is right around the corner, and I could not be more excited (Chandler Bing voice and all). For months, I’ve pretty much been counting down the days until we have endless sunshine and warm weather.

(Spoiler alert: I live in California so we pretty much do have sunshine year around, but let me tell you, those two weeks of the year we’re facing cool temps and overcasts skies are decently miserable. 😂)

Not only do I love the gorgeous temperatures spring and summer bring, I love the flavors of the seasons. I’ll certainly eat citrusy desserts year around, but there is nothing like enjoying the flavors of coconut, lime, lemon, and all things tropical when it’s beach weather.

My family has always adored any type of coconut dessert or coconut recipe, and I do find it to be one of the best flavors of life. However, when coconut is paired with something zesty and citrusy, it becomes absolute perfection.

These zesty lime scones with coconut flakes are tender and flaky in texture with a tangy lime glaze drizzled on top.

Why I Love These Coconut Lime Cream Scones:

Scones are one of my favorite things to bake, and I have quite an assortment of scone recipes already here on the website.

Texture: Scones have a bad reputation (Taylor Swift style) they don’t deserve. They can be very dry and crumbly, which isn’t ideal. We don’t want to be choking on dust and begging for water when eating a scone. I promise you, these Lime Coconut Scones are flaky, soft, and moist.
Fresh Lime: The best kind of citrus flavor comes from fresh juice and zest. We get a very fresh lime scone due to a lot of lime zest and juice.
Coconut: The key to this tropical scone recipe is shredded, sweetened coconut. We need the sweetness of the sweetened coconut and the moisture that comes from the shredded texture (versus coconut chips, which are much drier).
Lime Sugar: The pièce de résistance is the lime sugar. By mixing the lime zest and sugar together, the natural lime oils are released, which makes the zest much more flavorful.

If you love fruity and citrusy things together, after making these Coconut Lime Scones, try this Coconut Lime Zucchini Bread, Key Lime Pie, Blueberry Lemon Scones, and this Lemon Zucchini Bread.

Ingredients:

Granulated Sugar
Lime Zest and Lime Juice
All Purpose Flour
Baking Powder: We’re using 1 Tbsp of baking powder. Yes, 1 tablespoon. Trust me, you want the full tablespoon to make perfectly fluffy and tall scones.
Salt
Coconut: Make sure you use shredded and sweetened coconut (rather than coconut chips).
Unsalted Butter (Cold and Cubed): 99% of the time I use unsalted butter in my baking recipes because unsalted butter allows me to control how much salt I add to my baked goods.
Egg
Heavy Cream
Vanilla Extract
Almond Extract: If you don’t want to use almond extract, you can simply add more vanilla extract.
Powdered Sugar

How To Make These Coconut Lime Scones with a Lime Glaze From Scratch

Making homemade scones is incredibly simple. This is a brief overview and there is a full and printable recipe card below.

Step 1: In a small bowl, mix lime zest and granulated sugar together making sure to rub the lime zest into the sugar (this releases the natural oils of the zest making the zest much more flavorful).
Step 2: In a large bowl (or the bowl of a standing mixer with a paddle attachment), add in the all purpose flour, baking powder, and salt. Mix until combined. Next, add in the lime sugar and sweetened, shredded coconut. Mix until combined.
Step 3: Add in the cold and cubed butter. Using a fork, pastry cutter, or your standing mixer, work the butter into the dry ingredients until the mixture resembles coarse crumbs (the butter should be about the size of peas).
Step 4: Add in the egg, heavy cream, lime juice, and both vanilla and almond extract. Mix until combined. The mixture might be a little crumbly and that’s okay.
- Pro Tip: I often use my hands in this step to make sure everything is blended well.
Step 5: Turn scone dough out onto a lightly floured surface and pat the dough into a ball, and then gently press with your hands into a 1” thick circle.
Step 6: Cut into 8 even triangles and transfer to a parchment lined baking sheet. Brush the tops with a little heavy cream and bake until golden brown. Allow to cool about 10 minutes.
Step 7: While the scones are baking, toast coconut until lightly brown. Remove from heat and allow to cool.
Step 8: Whisk powdered sugar, lime zest, and lime juice together. Drizzle over the tops of the scones and then sprinkle toasted coconut on top.

Storage Tips For Scones

Room Temperature: These Baked Lime Coconut Scones can be stored in an airtight container at room temperature for 2-3 days.

Fridge: Or, you can store the scones in the fridge for 4-5 days. They can be eaten cold or warmed in the microwave or oven.

Freezer: Additionally, you can freeze scones! You can freeze scone dough (by placing cut triangles in an airtight container with parchment paper in between each scone) or you can freeze baked scones. If you freeze the coconut lime scones baked, I suggest adding the glaze once you’ve reheated them.

My Favorite Scone Recipes To Make Next:

Final Cream Scones Tips and Tricks:

Dough: Do your best not to overwork the dough too much. If you keep mixing and mixing the dough, you can make the scone dough really tough (so the scones won’t be soft and fluffy but rather thick and tough).
Cold Butter: The key to very tall and flaky scones is very cold butter. If you notice your butter is softening, I usually put the tray of unbaked cut scones into the fridge for about 5-10 minutes before baking them.
Heavy Whipping Cream: Before baking the coconut scones with lime, brush a little heavy whipping cream (yes, heavy cream and heavy whipping cream are the same) on top of each scone. It will give them a golden brown color.
Toasted Coconut: If you want to toast the coconut for the lime scones topping, I toast it in a small saucepan on the stove over medium heat. Keep an eye on it and make sure to stir the coconut every so often, as it will go from white to burnt very quickly.
Lime Sugar: This might seem like an easy step to skip, but DO NOT. Don’t do it. The granules of sugar help release the natural oils in the lime zest (that won’t come out on their own) and will make the lime flavor extra strong.

Categories:

Breads, Breakfast and Brunch, Muffins and Scones, Scones,