Toasted Coconut Lemon Scones

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Toasted Coconut Lemon Scones-tender, flaky coconut lemon scones with a sweet lemon glaze and toasted coconut topping. These scones are sure to brighten your morning! 

Toasted Coconut Lemon Scones

We have a lot to celebrate this weekend. Tomorrow is Josh’s birthday and Sunday is Mother’s Day! On Saturday, I will spoil Josh with all of his favorite things…donuts, pizza, and chocolate chip cookies. On Sunday, it is my turn! My boys always take good care of me, so I know they will make Mother’s Day special, but this year I am putting in a special request. I want Toasted Coconut Lemon Scones for breakfast…in bed, with a cup of tea, freshly cut flowers, a good book, and complete silence. Is that too much to ask? Ha!

That scenerio sounds dreamy, but let’s be realistic. It’s not going to happen and I am ok with that. I will probably be up early with all of my boys in our bed, reading children’s books, laughing, and wrestling. Sounds like a great Mother’s Day to me! I am not giving up on the scones though, there will be Toasted Coconut Lemon Scones for breakfast. I might have to help make them, but I don’t mind. I love spending time in the kitchen with my favorite boys. It is the best way to celebrate Mother’s Day!

Toasted Coconut Lemon Scone Recipe on twopeasandtheirpod.com The BEST scone recipe! You have to make these!

Toasted Coconut Lemon Scones Recipe

Scones are my one of my favorite breakfast treats. Lots of butter and heavy cream, what’s not to love? I especially love these scones because the coconut and lemon combo is perfection!

meyer lemons

I used Sunkist Meyer lemons to make these scones. Meyer lemons are a bit less acidic than regular lemons and are great in lemon desserts and lemon treats…like scones!

Toasted Coconut Lemon Scones Recipe

I used fresh lemon juice, lemon zest, and coconut in the scones. When the scones were done baking and cooled, I drizzled a lemon glaze over the scones and added toasted coconut to the tops!

Toasted Coconut Lemon Scones Recipe

I think these are the best scones I’ve ever made…and I’ve made a lot of scones! I couldn’t stop eating them. They are light, tender, flaky, and the lemon coconut flavor is refreshing! Plus, they are pretty! The lemon glaze and toasted coconut finish makes these scones almost too pretty to eat.

If you are looking for a special recipe to spoil your mom with on Mother’s Day, make Toasted Coconut Lemon Scones. They are the perfect breakfast or brunch treat!

If my boys don’t volunteer to make scones for me, I am still going to make them this weekend. I love being a mom and making special treats for my boys is what I do best! I will just make sure I get the biggest scone:) Have a fabulous Mother’s Day weekend!

Toasted Coconut Lemon Scones Recipe

Toasted Coconut Lemon Scones

Tender, soft, flaky coconut lemon scones with a sweet lemon glaze and toasted coconut topping. These scones are a great breakfast or brunch treat!
5 from 4 votes
Prep Time
15 minutes
Total Time
30 minutes
Servings
8 scones

Ingredients

For the Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • Zest of 2 lemons
  • 1/2 teaspoon salt
  • 1/2 cup sweetened flake coconut
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream plus 1 tablespoon, divided
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon lemon zest
  • Juice of 1 lemon
  • 1/2 cup toasted coconut flakes or coconut chips

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps.
  3. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  4. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
  5. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
  6. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
  7. Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.

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Disclosure-this post is in partnership with Sunkist, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Those look AMAZING…..I’m definitely making them for my fellow teachers on the last day of school next Friday!!! Thanks for sharing! 🙂

  2. Happy birthday, Josh and Happy Mother’s Day, Maria! What a delicious weekend you have ahead 🙂 I think I need to pass this along to my kids…these scones are everything I love!

  3. Hello!
    These look delicious, I am excited to try the new recipe! Wondering…have you ever made scones ahead of time and stored in the freezer? I am planning to make some for a tea party and was hoping it would work to bake ahead and freeze for a few days. I could add the glaze on the day of…. What do you think?

    Happy Mother’s Day to you!

  4. My husband loves coconut & I love lemon, so I just had to give this recipe a try. The results were wonderful; beautifully light & fluffy scones. This will definitely be a recipe I will make again & again. Thank you ….

  5. My mouth is watering looking at these! Can’t wait to try this fab recipe!! I know my boys will love too. Hope you had wonderful Mother’s Day!

  6. I made these yesterday,and they melt in your mouth. The lemon and coconut are a delicious combo! Thank you for sharing this wonderful recipe!

  7. I made these last night for my Bible study group and they were DELICIOUS!  I am vegan, so I substituted Earth Balance vegan buttery sticks for the unsalted butter and full fat coconut milk for the cream.  They were flaky and tender.  My only regret is that I didn’t make a double batch!  Thanks for your recipe!  

  8. Have you tried these with limes? I have extra limes from another recipe I made and was wondering if I could substitute lime juice and zest?

  9. Yes Judy. You can substitute GreekYogurt fos Sour Cream.
    This is a cut and paste from Google…
    ***Make a straight substitution — If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium.***


  10. Love your toasted lemon coconut scones.  They are a hit wherever we serve them,  the cottage, at home or a wedding brunch.  Thanks for sharing!


  11. Meyer lemons off my tree, coconut and coconut chips from the freezer. I followed the recipe exactly and baked 15 minutes. Outstanding!


  12. Fantastic recipe. The aroma of lemon and coconut wafted through the air. Soft sounds of “mmmmm” were emanating from the breakfast table until not a single crumb was left. The family enjoyed it immensely. Thank you.

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