lemon scones

Easy Lemon Coconut Scones – A Bright & Buttery Spring Recipe

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Spring invites lighter, brighter flavors into the kitchen, and lemon is one of the most refreshing ways to celebrate the season. When paired with coconut, it creates a subtle tropical sweetness that feels both comforting and uplifting.

These lemon coconut scones are tender, lightly sweet, and filled with fresh citrus flavor and delicate coconut. They’re perfect with morning tea, a quiet afternoon break, or shared with friends on a sunny spring day.

Baking them can also be a small moment of mindfulness—zesting the lemon, mixing the dough, and enjoying the warm scent of citrus and coconut filling the kitchen.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt

½ cup cold unsalted butter, cubed

1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice

½ cup shredded coconut (sweetened or unsweetened)

¾ cup heavy cream

1 teaspoon vanilla extract

Optional: coarse sugar for topping

Instructions

1. Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients
In a large bowl whisk together flour, sugar, baking powder, and salt.

3. Cut in the butter
Add the cold butter and cut into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.

4. Add flavor
Stir in the lemon zest and shredded coconut.

5. Mix wet ingredients
In a separate bowl combine the cream, lemon juice, and vanilla.

6. Combine
Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.

7. Shape the dough
Turn the dough onto a lightly floured surface and gently form into a circle about 1 inch thick. Cut into 8 wedges.

8. Bake
Place on baking sheet and sprinkle lightly with coarse sugar if desired. Bake 15–18 minutes, until lightly golden.

Optional Lemon Coconut Glaze

For a slightly sweet finish:

1 cup powdered sugar
1–2 tablespoons lemon juice
1 tablespoon coconut milk (optional)

Drizzle over cooled scones and sprinkle lightly with coconut.

A Mindful Kitchen Moment

While the scones bake, pause for a moment.

Notice the bright scent of lemon and the warmth filling the kitchen.
Take a slow breath.
Let this small moment be enough.

Sometimes the most nourishing moments of the day are the quiet ones.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

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Coconut Lemon Scones

/ embracingspirit / Leave a comment

Coconut lemon scones are a delightful baked treat that combines tropical coconut flavors with the bright, tangy zest of lemon. They are tender and slightly crumbly, with a rich yet refreshing flavor profile.

Ingredients:

Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold salted butter, cubed or grated
  • 1 tablespoon grated lemon zest
  • 1 cup unsweetened coconut
  • one egg
  • 1/4 cup lemon juice
  • 3/4 cup, plus 4 tablespoons heavy cream

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon heavy cream
  • 3 drops Lemon Essential Oil

Directions:

For the scones:

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the coconut.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream, beaten egg, and lemon juice. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. I also cut them one more time to make mini scones. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

For the glaze:

  1. In a glass bowl, whisk together the powdered sugar, heavy cream, lemon juice, and lemon essential oil. Drizzle the glaze on top of the warm scones.

Serve the scones warm or cold. Either way they will be delicious!

*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils. 

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