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Coconut Lime Greek Yogurt Scones

Flavorful, tender coconut lime scones made with Greek yogurt and topped with a Greek yogurt lime glaze and toasted coconut.
Servings: 8 large scones
Author: alaskafromscratch

Ingredients

  • 2 cups flour
  • 3 tablespoons sugar
  • ½ cup shredded coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons cold butter cut into cubes
  • 1 cup Greek yogurt I used Chobani low fat
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ½ teaspoon coconut extract
  • zest of 1 lime
  • 2 tablespoons heavy cream

For the Glaze/Topping:

  • 2 tablespoons Greek yogurt
  • juice of 1 lime
  • 1 drop of green food coloring gel optional
  • powdered sugar enough to make a thick, runny glaze (I used a little more than 2 cups)
  • 3 tablespoons toasted coconut for sprinkling on top

Instructions

  • Preheat oven to 400. Line a baking sheet with parchment paper.
  • In a mixing bowl, stir together the flour, sugar, coconut, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until the mixture is crumbly.
  • In a smaller bowl, whisk together the yogurt, egg yolk, vanilla, coconut extract, and lime zest. Add the yogurt mixture into the flour/butter mixture and gently fold it in, forming a shaggy dough. Turn the dough out onto a lightly floured work surface. Gently pat the dough together until it holds its shape and can be formed into a 3/4 inch-thick disc, being careful not to overwork the dough or knead it too much. Cut the disc into 8 equal triangles. Place each triangle on the parchment-lined baking sheet. Brush the top of each triangle with heavy cream. Bake 14-16 minutes or until golden on the edges and cooked through. Set aside to cool on a baking rack while you make the glaze.

To make Glaze:

  • Whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth, until you have a thick, but runny glaze. Drizzle the glaze over warm scones, then immediately sprinkle scones with toasted coconut. Allow the glaze to set before serving.