why tea and scones were a national pastime in the U.K. But they were all dry and hard or
completely devoid of flavor.In time I became convinced that I just didn’t like scones. It turns out I just hadn’t had a
good one!I set out to create a scone recipe that would be not only slightly sweet and flavorful, but light
and tender as well. There are really only a few secrets to the perfect scone.First is the recipe, just like anything else. If the recipe produces a dry and crumbly dough,
the end result will be dry and crumbly. I find a recipe that produces a slightly sticky dough,
as this one does, will end up soft and moist every time.
Second, DO NOT OVER MIX the dough. The same can be said about almost any baked
goods – working the dough develops the gluten in the flour and will lead to a tougher
Finally, be careful not to over bake. This particular recipe will still be very light when it’s
finished. Pay careful attention to that step in the directions!
The base for this recipe is my go-to scone recipe every time. It can be made sweet
like my Lemon Raspberry Scones or savory like my Bacon and Chive Scones. But these Key Lime and Coconut White Chocolate are my favorite!
Petite Key Lime and Coconut White Chocolate Scones
Yields: 24 scones
2 ¼ c. flour + more for board
½ c. + 2 tbs. sugar
1 tbs. baking powder
½ tsp. salt
½ c. cold, unsalted butter
1 ½ tsp. key lime zest
2 tbs. key lime juice
2 tbs. sour cream
¼ c. heavy cream
3.5 oz. bar of Lindt Excellence White Coconut, roughly chopped*
Preheat oven to 350 degrees. Line two baking sheets with silpats or parchment paper and
In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry
cutter or your fingers until the mixture resembles small peas.
Add key lime zest, key lime juice, egg, sour cream, and heavy cream and blend just until
combined. Be careful not to over mix the dough or you’ll end up with tough scones.
Gently fold in the chocolate.
Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾”
thick. You can certainly use a rolling pin to do this, but I usually just pat it flat with my
hands. Cut into quarters the short way, and thirds the long way to create 12 squares that are
3” x 2.” Cut each square into two triangles. Place on prepared sheets.
Bake 16-18 minutes until edges are set. The tops should look dry, but not golden brown.
This is the secret to light and flaky scones right here – DO NOT OVERBAKE! The tops will
still be light, so if you’re not sure just pop one open and check the insides.
*Notes: If you can’t find Lindt Excellence White Coconut bars where you live you can
substitute 3.5 ounces of good quality white chocolate and ½ c. sweetened coconut that has
been pulsed to fairly fine crumbs in a food processor.
If you have any questions about the recipe feel free to contact me via email
(mail to:firstname.lastname@example.org). Till the next time, cheerio!
Thanks, dear Jen, for sharing your tried and true scone recipe with us all. It will definitely become my go-to recipe…there will be a few less hockey pucks coming out of my kitchen…whew. Your gorgeous photos have enticed me to make some scones for my next knitting group gathering…I know my friends will adore them And I’ve put Lindt Excellence White Coconut Bars on my shopping list!!!