Summer has entered the building. I don’t know, I feel like we skipped a season. Spring was barely here, with all these weird cold fronts that happened when we were supposed to have cool weather. It’s like it went from winter to summer without any notice! While I can’t get spring back, might as well revel in the summer.
To me, summer equals refreshment. Not so much with the weather but with food. It’s the best time to enjoy seasonal offerings like fresh fruits and vegetables when they’re in their prime. While I patiently wait for my seasonal farmer’s market to come back for the season, I thought about making some scones.
Normal people usually avoid turning on their ovens during the summer. I am (apparently) not normal. I love scones, and more in the summer. I got my first taste of scones at my local farmer’s market. One of the little booths is from a bakery, and they have a ton of freshly baked goods. Anything from fresh bread, muffins, and cookies, to fresh honey and jam. My sister and I used to get their giant peanut butter cookies, courtesy of my mom when she used to do the shopping. When my sister and I started going, we decided to try all the other things up for sale.
One of the first things we tried were her pumpkin scones. They were moist, flaky, and warm. It was weird having a fall offering in the middle of a sweltering July but it was so good! It had that essential scone taste. It’s weird to describe but good scones have this like, signature taste. It’s the one thing that identifies a good scone from a biscuit (because you knew scones and biscuits were related, right?) I spent quite a bit of time trying to figure out what the hell was the product of that ~taste~ and realized the common denominators in scone recipes: cream and butter.
The key to scones (and biscuits) is cold cream and butter. Super simple and super essential. Both of these fats need to be cold when incorporating because they’ll help create those flaky and delicious layers found in scones (and biscuits). Once I figured that out, I thought about what different kinds of flavors I can stuff in a basic recipe. Like a sign from the food blogger heavens, Deb (from Smitten Kitchen) posted this the other day. And just like that, I was making coconut lime scones.
Coconut and lime go SO WELL together. Like, you have no idea. Bonus if the coconut is toasted. Now, think about those flavors; enveloped in a neat package filled with butter and heavy cream, and iced with a coconut lime glaze. Close your eyes and imagine the flaky and buttery layers, hiding a tropical paradise in every bite. Can you taste the vacation in your mouth? Because that was me with these scones. The tart and nutty flavors of this scone made up for the fact that I actually had to turn on my oven to make them. While they may work better with a cup of coffee or something, I would not have minded a lovely cocktail to go with them (piña colada anyone?) I totally won’t judge you if you do 😉
Coconut Lime Scones – adapted from King Arthur Flour
Makes about 16 scones
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) cold, unsalted butter
- 2 cups shredded sweetened coconut, toasted
- 2 large eggs
- 2 teaspoons lime zest
- 1 1/2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon vanilla extract
- 3/4 cup cold heavy cream
- Preheat oven to 375°F. Line two baking sheets with parchment. In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the cooled toasted coconut.
- In a separate mixing bowl, whisk together the eggs, lime zest and juice, vanilla, and cream. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Using a muffin scoop or a large spoon, scoop mounds of dough onto the prepped baking sheets. Bake the scones 25-30 minutes, or until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Glaze, if desired, once completely cooled.
- Freeze the stick of butter for a couple hours and shred it into the dry ingredients. Super nifty tip that helps keep the butter super cold and requires less handiwork.
- For the glaze, I mixed about 1/2 cup of powdered sugar, freshly squeezed lime juice, a touch of heavy cream, about 1/8 teaspoon vanilla extract and three drops of coconut extract. It made enough to glaze about six scones.
- If the dough seems too wet or soft, freeze the scooped scones for about 10 minutes before baking; helps them keep their composure and aids in making them super flaky.