These Tropical Lime Coconut Scones are a delightful twist on traditional scones, combining the tropical flavors of coconut and lime for a refreshing treat.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sift the dry ingredients together to ensure even distribution.
Add the flaked coconut and white chocolate chips to the dry mixture.
Mix gently to avoid breaking the chocolate chips.
Cut the cold butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
Ensure the butter is cold for a flaky texture.
Stir in the heavy cream, lime juice, and grated lime peel until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead gently until it comes together.
Handle the dough as little as possible to avoid tough scones.
Divide the dough into two equal portions. Shape each into a 6-inch circle and cut into 8 wedges.
Use a sharp knife or bench scraper for clean cuts.
Place the wedges on the prepared baking sheet, spacing them apart. Brush with cream and sprinkle with coarse sugar.
The sugar topping adds a delightful crunch.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Pair with a dollop of clotted cream or a drizzle of lime glaze for extra indulgence.
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