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)

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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