Confession: In all my years of baking I’ve never made scones. Now, twice in one month I made them! This was my first ever attempts and then I went to King Arthur Flour Blog & Bake™ and had the opportunity to make them again. The reason I’ve never made scones before is most likely because I’ve never had a scone I like. I’ve always found them to be dry, crumbly and basically unappetizing.
Until now. These scones are the complete and total opposite! They’re moist, almost cakey but not quite. The scones are vanilla bean with subtle coconut notes then they’re drizzled with a vanilla bean lime glaze. These scones make me want to form a scone habit. Clearly, I had just never had a good scone before but now I realize how wonderful they can be. I’ve discovered their potential.
This month for Behind the Curtain Dessert Challenge, we were assigned the ingredients coconut and lime which are two of my all-time favorite ingredients. I’ve made Coconut Lime Bundt Cake, Vanilla Bean-Coconut Cupcakes with Coconut Lime Frosting, and Coconut Key Lime Sorbet with Fresh Ginger. Despite all those incredible creations, I think this may be my favorite use of coconut and lime to date. These scones quite frankly, are the bomb. I may or may not have eaten more than my fair share of them, like 6 of them … or so. You may not be able to stop yourself either.
One Year Ago: Apricot-Sage Cookies
Soft, tender coconut scones with a vanilla bean lime glaze.
- 3 cups all-purpose flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1/2 cup unsweetened coconut flakes
- 1 whole large egg
- 3/4 cups heavy cream (more if needed)
- 2 whole vanilla beans
- 1/2 cup whole milk, more if needed for thinning
- 1 whole vanilla bean
- 5 cups powdered sugar, sifted
- zest of 1 lime
- dash Of salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- Split the vanilla beans lengthwise and scrape the seeds. Stir seeds into cream. Set aside for 15 minutes.
- Sift together flour, 2/3 cup sugar, baking powder, and salt.
- Slice butter into slices, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs. Stir in the coconut.
- Add the egg to the vanilla cream mixture, then combine with flour mixture; stir gently with a fork just until it comes together.
- Turn dough onto a lightly floured surface. Gently press it together until it forms a rough rectangle. Dough will be crumbly. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick, gathering with your hands as necessary.
- Using a knife, trim the dough to a rectangle, then cut the rectangle into 12 symmetrical squares. Next, cut each square in half diagonally, forming two triangles.
- Transfer triangles to prepared baking sheet. Bake in a preheated oven for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
- Split vanilla bean lengthwise and scrape out seeds. Stir seeds into milk; set aside for 10-15 minutes. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth. Add lime zest and whisk to incorporate.
- One at a time, dunk each cooled scone in the glaze or spoon glaze over cooled scones. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour.
Adapted from The Pioneer Woman
Now let’s see what other Coconut & Lime creations everyone else made!