Ingredients:

  • 375g all-purpose flour
  • 100g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 115g unsalted butter, frozen solid
  • 2 large lemons, zested and juiced
  • 75g unsweetened shredded coconut, toasted
  • 180ml cold buttermilk
  • 1 large egg, cold
  • 1 tsp pure vanilla extract
  • 120g powdered sugar
  • 0.5 tsp coconut extract

Instructions:

  1. Place shredded coconut in a dry skillet over medium heat. Stir constantly until flakes turn mahogany-gold and fragrant (3–5 minutes). Remove from heat immediately.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork to coat butter ribbons in flour. Fold in the toasted coconut.
  4. In a separate small bowl, whisk together cold buttermilk, egg, and vanilla extract. Pour into the dry ingredients.
  5. Gently fold the mixture until a shaggy dough forms. Turn onto a lightly floured surface and pat into an 8-inch disc. Cut into 8 equal wedges.
  6. Place wedges on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 minutes or until tops are golden brown.
  7. Whisk powdered sugar, 2 tablespoons of lemon juice, and coconut extract to create a glaze. Drizzle over warm scones before serving.