Meyer Lemon Raspberry Coconut Scones are a delightful combination of flavors that will brighten your mornings and impress your guests. The soft, buttery texture of these scones perfectly complements the tangy sweetness of Meyer lemons, the burst of tartness from fresh raspberries, and the creamy essence of coconut. Each bite is an experience that balances flavors harmoniously, creating a unique treat that’s not only delicious but also visually appealing.
If you’ve ever enjoyed a freshly baked scone, you’re in for a real treat. Meyer Lemon Raspberry Coconut Scones are easy to make and feature a delightful medley that is sure to become a new favorite in your recipe arsenal. Whether you enjoy them for breakfast, brunch, or an afternoon snack, these scones offer a wonderful way to enjoy fresh ingredients and delightful flavors. Let’s dive into what makes this recipe special, how you can prepare it in your kitchen, and tips for serving.
By the end of this article, you’ll not only know how to make Meyer Lemon Raspberry Coconut Scones but also why they should become a staple in your baking repertoire. So let’s get started!
Why You’ll Love This Recipe
Meyer Lemon Raspberry Coconut Scones are not just any scones; they are a celebration of vibrant flavors and textures. Here’s why this recipe stands out:
1. Bright Flavors: The combination of Meyer lemons and raspberries creates a refreshing, zesty sensation.
2. Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can achieve success.
3. Perfect for Any Time: Whether it’s breakfast, a brunch gathering, or an afternoon tea, these scones fit the occasion.
4. Addictive Texture: The crisp exterior and soft, fluffy interior make for a heavenly mouthfeel.
5. Tropical Twist: The coconut adds an exotic flair that pairs beautifully with the citrus and berry.
6. Customizable: You can incorporate other fruits or nuts to personalize the scones to your taste.
With all these delightful reasons to love this recipe, you’re sure to impress yourself and your loved ones when you whip up a batch of these amazing scones.
Preparation and Cooking Time
Preparing Meyer Lemon Raspberry Coconut Scones takes a total of about 30-40 minutes. Here’s a breakdown of the timing:
– Preparation Time: 15 minutes
– Cooking Time: 15-20 minutes
– Cooling Time: 5-10 minutes
The times may vary slightly depending on your kitchen efficiency, but this serves as a solid guideline.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup shredded coconut (sweetened or unsweetened)
– 1/2 cup fresh raspberries, halved
– 1 tablespoon Meyer lemon zest
– 1/4 cup Meyer lemon juice
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– Optional: Additional sugar for sprinkling on top
Step-by-Step Instructions
Follow these simple steps to create your delicious Meyer Lemon Raspberry Coconut Scones:
1. Prepare Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
3. Cut in Butter: Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Add Coconut and Fruit: Gently fold in the shredded coconut and halved raspberries, ensuring they are evenly distributed throughout the mixture.
5. Combine Wet Ingredients: In a separate bowl, whisk together the Meyer lemon zest, Meyer lemon juice, heavy cream, and vanilla extract.
6. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix the dough.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Press it together gently to form a disc about 1-inch thick. You can also shape it into triangles or circles, depending on your preference.
8. Cut the Scones: If using a disc shape, cut it into 8 wedges. If using a round cutter, cut out circles.
9. Transfer to Baking Sheet: Place the scones on the prepared baking sheet, ensuring there is space between them. Brush the tops with additional heavy cream and sprinkle sugar on top for extra sweetness.
10. Bake the Scones: Bake in the preheated oven for 15-20 minutes or until they are lightly golden on top.
11. Cool and Serve: Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
How to Serve
To make the most out of your Meyer Lemon Raspberry Coconut Scones, consider the following serving suggestions:
1. Presentation: Arrange the scones on a beautiful platter. You can dust them with powdered sugar for an elegant touch.
2. Accompaniments: Serve with clotted cream, lemon curd, or flavored butter for added indulgence.
3. Beverage Pairing: These scones pair wonderfully with tea, coffee, or fresh fruit juices. Try a fruit tea that complements the citrus notes.
4. Storing Leftovers: If you have any scones left, store them in an airtight container for up to two days. For longer storage, freeze them and reheat as needed.
By curating a thoughtful serving experience, you enhance the overall enjoyment of these incredible scones, making every bite memorable.
In conclusion, Meyer Lemon Raspberry Coconut Scones are not just a treat; they’re an experience that brings sunshine to any day. Enjoy baking, and savor the amazing flavors encapsulated in this wonderful recipe!
Additional Tips
– Use Fresh Ingredients: Whenever possible, opt for fresh Meyer lemons and raspberries. They enhance the overall flavor of the scones.
– Don’t Overmix: Gently combine ingredients when mixing the wet and dry components. Overmixing can lead to dense scones.
– Experiment with Sweetness: You can tweak the amount of sugar based on your personal preference or the tartness of the raspberries.
Recipe Variation
Feel free to personalize your Meyer Lemon Raspberry Coconut Scones. Here are a few variations to consider:
1. Berry Medley: Swap raspberries for blackberries or blueberries, or include a mix of your favorite berries for added flavor.
2. Vegan Option: Replace the heavy cream with a non-dairy alternative and use vegan butter. Adjust sweeteners accordingly if needed.
3. Nutty Delight: Incorporate chopped nuts such as almonds or macadamia nuts for an additional crunch and flavor profile.
Freezing and Storage
– Storage: Keep your scones in an airtight container at room temperature for up to three days. They are best enjoyed fresh but can last.
– Freezing: You can freeze the unbaked dough or baked scones. For unbaked scones, flash freeze them on a baking sheet before transferring to a freezer bag. They’ll keep for up to three months.
Special Equipment
Having the right tools makes the baking process smoother. Here’s what you’ll need:
– Mixing bowls
– Pastry cutter or two forks for cutting in butter
– Baking sheet lined with parchment paper
– Whisk for combining wet ingredients
– Rolling pin (if you decide to roll out the dough)
Frequently Asked Questions
→ Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons, but the flavor will be more tart and less sweet than with Meyer lemons.
→ What if I don’t have fresh raspberries?
Frozen raspberries can work as a substitute, but be sure to thaw and drain them to prevent excess moisture in the dough.
→ How can I tell when the scones are fully baked?
The scones will be lightly golden on top and a toothpick inserted in the center will come out clean when they’re ready.
→ Can I make the dough ahead of time?
Yes, you can prepare the dough in advance, wrap it tightly in plastic wrap, and refrigerate it for up to two days before baking.
→ What should I serve with the scones?
These scones pair beautifully with clotted cream, lemon curd, or even plain yogurt. A hot cup of tea or coffee complements them well, making for a delightful tea time treat.
Conclusion
Meyer Lemon Raspberry Coconut Scones not only shine with flavor but also evoke a sense of celebration with every bite. Their light, fluffy texture combined with a burst of tart and sweet notes makes them irresistible. Baking these scones is an easy way to enhance your morning routine or add a special touch to gatherings. Enjoy the process, savor the fragrance, and share the joy of these delightful scones with friends and family!
Meyer Lemon Raspberry Coconut Scones: An Incredible Ultimate Recipe
- Total Time: 0 hours
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup shredded coconut (sweetened or unsweetened)
– 1/2 cup fresh raspberries, halved
– 1 tablespoon Meyer lemon zest
– 1/4 cup Meyer lemon juice
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– Optional: Additional sugar for sprinkling on top
Instructions
Follow these simple steps to create your delicious Meyer Lemon Raspberry Coconut Scones:
1. Prepare Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
3. Cut in Butter: Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Add Coconut and Fruit: Gently fold in the shredded coconut and halved raspberries, ensuring they are evenly distributed throughout the mixture.
5. Combine Wet Ingredients: In a separate bowl, whisk together the Meyer lemon zest, Meyer lemon juice, heavy cream, and vanilla extract.
6. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix the dough.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Press it together gently to form a disc about 1-inch thick. You can also shape it into triangles or circles, depending on your preference.
8. Cut the Scones: If using a disc shape, cut it into 8 wedges. If using a round cutter, cut out circles.
9. Transfer to Baking Sheet: Place the scones on the prepared baking sheet, ensuring there is space between them. Brush the tops with additional heavy cream and sprinkle sugar on top for extra sweetness.
10. Bake the Scones: Bake in the preheated oven for 15-20 minutes or until they are lightly golden on top.
11. Cool and Serve: Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 8 scones
- Calories: 220 kcal
- Fat: 10g
- Protein: 3g
