• Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Set aside.

Scones:

• Mix granulated sugar and lime zest together until combined. (This helps release the natural oils of the lime zest, making it more flavorful.)
• In a large bowl (or in the bowl of a standing mixer with a paddle attachment), mix flour, baking powder, and salt together. Stir in the lime sugar and shredded coconut.
• With a pastry cutter, a fork, or your standing mixer (or your hands), work the cold butter (a few pieces at a time) into the flour mixture, mixing until the mixture resembles coarse crumbs and the butter is about the size of peas.
• Next, mix the egg, heavy whipping cream, lime juice, and vanilla and almond extracts together. Slowly drizzle the wet ingredients into the scone batter while stirring gently. Stir until just combined. (Most of the scone dough should come together into a ball with a few crumbly pieces around, which is normal.)
• On a floured surface, turn out the dough and pat the dough into a 1-inch thick circle. Cut the dough into eight equal triangles.
• Carefully place each scone on your baking sheet and brush with additional heavy cream (just a little bit--it gives the scones a nice golden color).
• Bake for 18-20 minutes, or until scones are golden brown on top. Allow to cool about 10 minutes before adding the icing.

Icing:

• While the scones are cooling, mix together 2 Tbsp lime juice, powdered sugar, and lime zest. If the icing feels too thick, add in the remaining Tbsp of lime juice.
• Once combined, drizzle the glaze over the scones. Top with toasted coconut, if desired.
• Allow the glaze to set before serving.