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Coconut Lime Greek Yogurt Scones

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Level: Easy

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Description

Tender, flaky coconut lime scones made with Greek yogurt and topped with a Greek yogurt lime glaze and toasted coconut.

Ingredients

  • FOR THE SCONES:
  • 2 cups Flour
  • 3 Tablespoons Sugar
  • ½ cups Shredded Coconut
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 5 Tablespoons Cold Butter, Cut Into Cubes
  • 1 cup Greek Yogurt (I Used Chobani Low-fat Plain)
  • 1 whole Egg Yolk
  • ½ teaspoons Vanilla
  • ½ teaspoons Coconut Extract
  • 1 whole Lime, Zested
  • 2 Tablespoons Heavy Cream
  • FOR THE GLAZE/TOPPING:
  • 2 Tablespoons Greek Yogurt
  • 1 whole Lime, Juiced
  • 1 drop Green Food Coloring Gel (optional)
  • 2-½ cups Powdered Sugar, Or Enough To Make A Thick, Runny Glaze
  • 2 Tablespoons Toasted Coconut

Preparation

For the scones:
Preheat oven to 400 F. 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-sized 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. Remove pan from oven and set aside to cool on a baking rack while you make the glaze.

For the glaze:
In a medium sized bowl whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth and 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.

Notes:
I toast my coconut in a small frying pan over medium heat, stirring often until golden.

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