Ingredients:

  • 1 cup (100 g) Unsweetened Shredded Coconut
  • 2 cups (250 g) All-Purpose Flour (plus 2 Tbsp for dusting)
  • 1/4 cup (50 g) Granulated Sugar
  • 1 Tbsp (15 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 6 Tbsp (85 g) Cold Unsalted Butter, cubed
  • 1/2 cup (120 ml) Cold Whole Milk or Buttermilk
  • 1 Large Egg (50 g), cold and lightly whisked
  • 2 Tbsp (40 g) Liquid Honey (mild flavour)
  • 1 Tbsp Fresh Lime Zest (from 1–2 limes)
  • 1 Large Egg + 1 Tbsp Milk (for egg wash)

Instructions:

  1. Preheat the oven to 175°C (350°F). Spread the shredded coconut thinly and evenly across a lined baking sheet.
  2. Toast Gently: Bake the coconut for 8–12 minutes, stirring every 3–4 minutes. Watch carefully and remove immediately when the coconut is uniformly golden brown and fragrant.
  3. Cool Completely: Transfer the toasted coconut to a separate cool plate to stop the cooking process. Set aside.
  4. Combine Dry Ingredients: Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
  5. Cut in the Butter: Add the cold, cubed butter. Using your fingertips or a pastry blender, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized pieces remaining.
  6. Combine Wet Ingredients: In a separate small bowl, whisk together the cold milk, whisked egg, honey, and lime zest.
  7. Form the Dough: Pour the wet mixture into the dry ingredients. Use a sturdy spatula to gently fold and combine until just mixed—do not overmix; the dough should be slightly shaggy.
  8. Incorporate Coconut: Gently fold in the cooled toasted coconut.
  9. Shape and Chill: Turn the dough out onto a lightly floured surface. Pat (do not knead) the dough into a thick circle or square, about 1 inch (2.5 cm) high. Place the dough on a small tray and chill in the refrigerator for 15 minutes.
  10. Cut the Scones: Using a sharp 2.5-inch (6 cm) scone cutter, push straight down without twisting to cut the scones. Place the cut scones onto the prepared baking sheet.
  11. Prepare for Baking: Lightly brush the tops of the scones with the egg wash, avoiding the sides.
  12. Bake: Increase the oven temperature to 200°C (400°F). Bake for 12–15 minutes, or until the tops are well-risen and deeply golden brown.
  13. Cool: Transfer the hot scones to a wire rack to cool slightly before serving with clotted cream and jam or lime curd.