Lemon Coconut Scones Recipes
COCONUT LEMON SCONES
Make and share this Coconut Lemon Scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 27m
Yield 24 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F, spray two baking sheets with cooking spray.
- Combine flour, sugar, baking powder and salt.
- Cut in butter, add coconut and lemon zest.
- Mix eggs and milk, add to the flour mixture, but don't over mix.
- Use a scoop to divide the scones, then sprinkle with the almonds.
- Bake for 17 minutes.
Nutrition Facts : Calories 215.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 38.5, Sodium 190.2, Carbohydrate 26, Fiber 1.2, Sugar 9.2, Protein 3.7
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SAVORY LEMON DILL PARMESAN SCONES
This is a savory, but not super-rich, scone recipe. I like the fact that I was able to whip these up with ingredients that I always have around the house. These are a nice addition to breakfast/brunch/lunch, as a side with dinner (poultry or fish would be a good companion), or for a snack. They're pretty good for entertaining if you want to make more than one batch at a time.
Provided by vadener
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
- Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
- Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
- Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
- Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
- Bake in the preheated oven until lightly golden, about 10 minutes.
- Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
- Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 28.1 g, Cholesterol 79.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 8.2 g, Sodium 436.8 mg, Sugar 2.6 g
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