Lemon and Coconut Scones

Sunday mornings around our house often are quite relaxing. Breakfast is an important event, especially to my hubby. The idea of a Sunday breakfast ignites excitement in his eyes, whether we are having it at home or at one of our favorite spots.

Last Sunday I was inspired to bake in the morning and my affection with a great scone was tugging at me. Not sure where the idea popped into my head, but the infusion of lemon and coconut were a natural pairing for me. Perhaps I was dreaming about it? I whipped out my go to recipe for scones, which I have had for such a long time, can’t even remember where I got it. In fact it has morphed over the years to be perfected in my mind.

I could choose to make these in my kitchen aide or food processor however; I truly enjoy making them by hand. The result is light, fluffy and ever so tasty. Yes, it is bit messy but it is completely worth it. I found that adding a lot of lemon zest, the flavor just radiated through along with a dollop of great lemon curd. I was in scone heaven. We had some turkey bacon along side these heavenly bites along with fresh brewed coffee. The morning was completed with watching our friends at Good Morning America.

Lemon and Coconut Scones

3 C. Flour
3 T. Sugar
1 ½ T. Baking powder
1 t. Salt
8 T. Butter
2/3 C. Buttermilk
½ C. Milk + 2 tablespoons for brushing the tops
3/4 C. Toasted Coconut (reserve ¼ cup for the top of each scone)
Zest of two lemons

Preheat oven to 425 degrees.

In a large bowl, add the flour, sugar, baking powder, lemon zest and salt and mix. Cut the butter into small pieces and add to the dry ingredients. With your hands break the butter down to pea size pieces. Add the toasted coconut and mix gently. Add the buttermilk and milk to the mixture and combine with your hands until it forms a ball. Be careful to not over mix.

Form the dough into a square that is approximately 10 inches around and an inch and half thick. Then cut into 12 pieces. Place onto a prepared cookie sheet or non-stick cookie sheet. Separate by each one at least an inch apart to allow for expansion. Brush each one with milk and top with reserved toasted coconut.

Bake for 10 to 15 minutes until light golden brown and all the way cooked through.

Enjoy warm with your favorite lemon curd or jam.