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- For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- Zest of 2 lemons
- 1/2 teaspoon salt
- 1/2 cup sweetened flake coconut
- 6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon, divided
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- Juice of 1 lemon
- 1/2 cup toasted coconut flakes or coconut chips
View Full Recipe at Two Peas and Their Pod
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