Glazed Lemon Coconut Scones
These rich-tasting scones are perfect for a weekend breakfast, or with a cup of tea in the afternoon. They can even be used as a “shortcake” base to serve with fresh berries in season.
- Prep Time: 15 min
- Cook Time: 25 - 30 min
- Makes: 12 scone servings
All You Need
- 3 cups (750 mL) all-purpose flour
- 2 tbsp (30 mL) cornmeal
- 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) finely grated lemon zest
- 1 tbsp (15 mL) baking powder
- ¼ tsp (1 mL) Club House Sea Salt Grinder
- ¾ cup (175 mL) cool unsalted butter, cut into pieces
- ¾ cup (175 mL) Thai Kitchen Coconut Milk (regular or lite)
- ¼ cup (50 mL) maple syrup
- 1 large egg
- 1 cup (250 mL) icing sugar, sifted
- 2 tbsp (30 mL) Thai Kitchen Coconut Milk (regular or lite)
- 1 tbsp (15 mL) lemon juice
Preheat oven to 375F (190C) and line a baking tray with parchment paper.
In a large bowl, stir flour, cornmeal, sugar, lemon zest, baking powder and salt together. Cut in the butter (with a pastry cutter, two knives or your fingers) until a rough, crumbly texture forms.
Whisk the coconut milk, maple syrup and egg together and add this all at once to the flour mixture and blend just until the dough starts to come together, but there are still dry pieces. Turn this out onto a clean work surface and bring the dough together with floured hands, flattening and folding the dough in half a few times to build flakiness. Shape the dough into 2 discs and cut each into 6 scone wedges. Bake for 18-20 minutes until golden brown on top. Allow the scones to cool completely before glazing.
For the glaze, whisk the icing sugar, milk and lemon juice together and drizzle over cooled scones, allowing them to set for an hour.
Tip! These scones would be delicious served with coconut whipped cream. To make this, chill an unshaken, unopened tin of Thai Kitchen Coconut Milk overnight and chill a glass or metal bowl for 10 minutes before whipping. Open the can and spoon out the coconut cream (not the water at the bottom) and whisk by hand until thick. Sweeten to taste and chill until ready to use (the coconut cream will not deflate as it sits, unlike whipped cream).
Tip! For flaky scones, turn out the partly-blended scone dough onto work surface and complete the mixing by flattening and folding the dough over itself. This flattens the butter pieces and then, once baked, produces layers of rich, buttery flakiness and a scone that splits in half easily to be slathered with cream or jam.