Lime And Coconut Scones Recipes

LIME AND COCONUT SCONES

Steps:

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
• Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
• Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
• Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
• Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
• Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
• Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
• Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
• Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.