
Why You’ll Love This Recipe
These scones are a delightful twist on the classic scone recipe, with the addition of fresh Meyer lemon zest and juice, plump raspberries, and the richness of coconut. The lemon glaze on top adds a perfect finishing touch, bringing an extra burst of flavor. With their buttery, crumbly texture, these scones are light yet indulgent, making them the ideal treat for any occasion. Plus, they’re easy to make, with minimal steps and a quick baking time, making them perfect for both beginners and experienced bakers.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 teaspoon grated Meyer lemon zest
- ¼ cup fresh Meyer lemon juice
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup fresh raspberries (or frozen, if not in season)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten (for egg wash)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons fresh Meyer lemon juice (to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
4. Add Flavorings:
Stir in the grated Meyer lemon zest and shredded coconut, mixing well to distribute evenly.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the fresh Meyer lemon juice, heavy cream, and vanilla extract until combined.
6. Combine Wet and Dry Mixtures:
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the scones tough.
7. Fold in Raspberries:
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the dough. Be gentle to avoid smashing the berries.
8. Shape the Dough:
Turn the dough out onto a floured surface. With lightly floured hands, shape it into a circle about 1-inch thick.
9. Cut the Scones:
Use a sharp knife or a pizza cutter to cut the dough into 8 wedges, like a pie. Place each wedge on the prepared baking sheet, spacing them slightly apart.
10. Brush with Egg Wash:
Brush the tops of the scones with the lightly beaten egg to give them a beautiful golden color while baking.
11. Bake the Scones:
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the scones are lightly golden brown.
12. Cool the Scones:
Once baked, remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack.
13. Make the Glaze:
In a small bowl, whisk together the powdered sugar and enough Meyer lemon juice to create a smooth glaze. Adjust the consistency by adding more lemon juice if it’s too thick.
14. Drizzle the Glaze:
After the scones have cooled, drizzle the lemon glaze over the tops for an extra touch of sweetness.
Servings and Timing
- Yield: 8 scones
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 40-45 minutes
Variations
- Berry Mix: Add a mix of fresh berries, like blueberries or blackberries, instead of just raspberries for a colorful twist.
- Coconut Flour: For a gluten-free option, substitute the all-purpose flour with coconut flour. You may need to adjust the liquid content, so add a bit more cream if necessary.
- Lemon Poppy Seed: Replace the raspberries with poppy seeds for a lemon poppy seed version of these scones.
- Coconut Glaze: Instead of the Meyer lemon glaze, you can make a coconut glaze using powdered sugar and coconut milk for a tropical touch.
Storage/Reheating
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze, place the unbaked scones on a baking sheet in the freezer. Once frozen, transfer them to a ziplock bag. Bake directly from frozen for 25-30 minutes.
- Reheating: To reheat, place scones in the oven at 350°F (175°C) for 5-7 minutes to warm them up.
FAQs
1. Can I use regular lemons instead of Meyer lemons?
Yes, you can substitute regular lemons for Meyer lemons, but keep in mind that regular lemons are typically more tart. You may want to adjust the sugar or add a little more honey or maple syrup to balance the flavor.
2. Can I make these scones ahead of time?
Yes, you can prepare the dough and shape the scones ahead of time. Store them in the fridge for up to 12 hours, then bake them fresh the next morning.
3. How can I make the scones fluffier?
Make sure not to overmix the dough, as overworking it can result in dense scones. Additionally, be sure your baking powder is fresh to ensure proper leavening.
4. Can I use frozen raspberries?
Yes, you can use frozen raspberries in place of fresh ones. Just make sure to gently fold them into the dough to avoid them bleeding too much into the batter.
5. Can I freeze these scones?
Yes! You can freeze the baked scones for up to 3 months. Just place them in an airtight container, and when you’re ready to enjoy, simply reheat them in the oven at 350°F (175°C) for 5-7 minutes.
Conclusion
Meyer Lemon Raspberry Coconut Scones are a delightful and refreshing treat, perfect for any occasion. The blend of bright citrus, sweet raspberries, and tropical coconut flavors makes these scones an irresistible treat. With their delicate crumb and sweet glaze, they’re perfect for a cozy breakfast or as a sweet snack throughout the day. Give this recipe a try, and you’ll have a new favorite scone recipe that will impress everyone at your next brunch or gathering!

Meyer Lemon Raspberry Coconut Scones: An Incredible Ultimate Recipe
- Total Time: 40-45 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
Meyer Lemon Raspberry Coconut Scones are a delightful twist on the classic scone, with the bright citrus flavor of Meyer lemon, sweet raspberries, and the richness of coconut. Topped with a tangy lemon glaze, these scones are perfect for any occasion.
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 teaspoon grated Meyer lemon zest
¼ cup fresh Meyer lemon juice
½ cup shredded coconut (sweetened or unsweetened)
1 cup fresh raspberries (or frozen, if not in season)
½ cup heavy cream
1 teaspoon vanilla extract
1 egg, lightly beaten (for egg wash)
For the Glaze:
½ cup powdered sugar
1–2 tablespoons fresh Meyer lemon juice (to taste)
Instructions
- Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Add Flavorings: Stir in the grated Meyer lemon zest and shredded coconut, mixing well to distribute evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the fresh Meyer lemon juice, heavy cream, and vanilla extract until combined.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the scones tough.
- Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the dough. Be gentle to avoid smashing the berries.
- Shape the Dough: Turn the dough out onto a floured surface. With lightly floured hands, shape it into a circle about 1-inch thick.
- Cut the Scones: Use a sharp knife or a pizza cutter to cut the dough into 8 wedges, like a pie. Place each wedge on the prepared baking sheet, spacing them slightly apart.
- Brush with Egg Wash: Brush the tops of the scones with the lightly beaten egg to give them a beautiful golden color while baking.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the scones are lightly golden brown.
- Cool the Scones: Once baked, remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and enough Meyer lemon juice to create a smooth glaze. Adjust the consistency by adding more lemon juice if it’s too thick.
- Drizzle the Glaze: After the scones have cooled, drizzle the lemon glaze over the tops for an extra touch of sweetness.
Notes
Berry Mix: Add a mix of fresh berries, like blueberries or blackberries, instead of just raspberries for a colorful twist.
Coconut Flour: For a gluten-free option, substitute the all-purpose flour with coconut flour. You may need to adjust the liquid content, so add a bit more cream if necessary.
Lemon Poppy Seed: Replace the raspberries with poppy seeds for a lemon poppy seed version of these scones.
Coconut Glaze: Instead of the Meyer lemon glaze, you can make a coconut glaze using powdered sugar and coconut milk for a tropical touch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg