Toasted Coconut Lemon Scones

Toasted Coconut Lemon Scones-tender, flaky coconut lemon scones with a sweet lemon glaze and toasted coconut topping. These scones are sure to brighten your morning!

Toasted Coconut Lemon Scones

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Total Time: 30 minutes
Servings: 8


  • 2 cups  all-purpose flour
  • 1 tablespoon  baking powder
  • tablespoons  granulated sugar
  • Zest of 2 lemons
  • 1/2 teaspoon  salt
  • 1/2  cup  sweetened flake coconut
  • tablespoons  cold, unsalted butter, cut into 1/4-inch cubes
  • 1 cup  heavy cream, plus 1 tablespoon, divided
  • 1 tablespoon  fresh lemon juice
  • 3/4 teaspoon  coconut extract
  • 1/2 teaspoon  vanilla extract

For the Lemon Glaze:

  • 1 cup  powdered sugar
  • 1/2 teaspoon  lemon zest
  • Juice of 1 lemon
  • 1/2 cup  toasted coconut flakes or coconut chips


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
  • In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  • Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
  • Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
  • While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
  • Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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