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My recipe
Key lime coconut scones
- 3 cups (12 3/4 ounces) flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon Key lime zest
- 8 tablespoons (1 stick) cold butter, cut into 1/2 inch pieces
- 1/2 cup + 2 tablespoons shredded sweetened coconut
- 3/4 cup cold coconut milk
- 1/4 cup cold Key lime juice
- 2 tablespoons cream
- 1 teaspoon turbinado or coarse decorating sugar
- Heat the oven to 375 degrees.
- In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Whisk in the lime zest.
- Then cut in the butter until the mixture is crumbly.
- Stir in the shredded coconut, then stir in the coconut milk and lime juice just until incorporated; the dough will be crumbly and look dry.
- Knead in the bowl a few times to bring the dough together into a single mass.
- Turn the dough out onto a lightly floured work surface and press into a circle roughly 7 inches in diameter and 1 inch thick.
- Cut the dough into 8 wedges, and place the wedges on a parchment-lined baking sheet.
- Brush the wedges with the cream and sprinkle over the turbinado sugar.
- Bake on the center rack until golden, about 25 to 30 minutes. Remove the scones to a rack to cool slightly. Serve warm or at room temperature.
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