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!
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!
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!
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!
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!
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
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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Have you tried this recipe?
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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.
Happy Early Birthday to Josh & I hope you have an amazing mothers day … the kids in bed, reading childrens books sounds like great fun 🙂 and I’m totally with you on not budging on the scones … these look delicious!
Those look AMAZING…..I’m definitely making them for my fellow teachers on the last day of school next Friday!!! Thanks for sharing! 🙂
Those scones look so amazingly good!
I love coconut! These look delicious!
Super lovely! And wow you have a busy weekend coming up – sounds like lots of fun.
these looks absolutely amazing!!!! Happy Mothers Day! Hope you have a wonderful weekend 🙂
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!
These are beautiful Maria!! Want!
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!
These scones are gorgeous!
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 ….
So perfect for Mother’s Day & every day!
beautiful photos and the scones look delicious. happy mother’s day!
What a perfect request for Mother’s Day! Hope they spoiled ya yesterday 🙂
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!
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!
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!
Yay! So glad you liked the scones! They are our favorite!
Thank you for the recipe! I made it yesterday and it was very tasty (all gone)
Glad you liked the recipe!
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?
Can you substitute Greek yogurt for the heavy cream? I’d like to reduce the fat content if I could.
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.***
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!
Meyer lemons off my tree, coconut and coconut chips from the freezer. I followed the recipe exactly and baked 15 minutes. Outstanding!
The scones came out great using coconut milk. I will make these again!
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.
First time making scones and I loved these! I have a lemon tree so used regular lemons and they turned out scrumptious. Will be making more given that I have so many lemons to use up 🙂
Family loved these! I didn’t have coconut extract, so I use some cream of coconut and less cream. I also added a little white chocolate, because why not??? Can’t wait to try with coconut extract for more coconut flavor!
Hi Maria! Do you think it would be ok to use coconut milk instead of cream? Also, do you think maybe I could use the same dough to split in half and do half your coconut chocolate chips scones and half these?
Yes, you can use coconut milk, but I wouldn’t add chocolate because of the lemon, unless you want to do white chocolate, that would be good with lemon.
Great recipe, turned out amazing. Very easy to make.
I have extra blueberries left over, and plan on making your blueberry scones today. Would I be able to freeze these like the notes left with the blueberry scones, prior to adding the glaze of course?? This is such a great recipe, and it is great to be able to take out a few, whenever you want =)
Yes, you can freeze the scones. Enjoy!
Forgot to note – OK to freeze PRIOR to baking?
Thanks! Your recipes are “to die for”, and truly appreciate your sharing them.
These are SO good and will be a repeat at our house!
Made the coconut lemon scones this morning & it was so good. We will make these again for sure.
I have made these scones on numerous occasions, when I have lemons. I have made them to bring to work with me and on Fridays for a Bible study I host. The ladies all love them. Thank you immensely for sharing.
You are very welcome.