Coconut scones with homemade lemon curd
Indulge in the perfect blend of tropical and tangy flavors with our Coconut Scones and Homemade Lemon Curd recipe. Featuring self-raising flour, coconut milk, and dried coconut meat for a moist and fluffy texture, paired with a zesty lemon curd made from fresh lemon juice and zest. This delightful treat is easy to make and perfect for any occasion!
- 03 Apr 2024
- Cook time 25 min
- Prep time 150 min
- 6 Servings
- 9 Ingredients
Coconut scones with homemade lemon curd are a delicious and tropical twist on the classic scone. This recipe combines the rich, creamy flavor of coconut with the zesty, tangy taste of lemon curd, making it a perfect treat for breakfast, brunch, or an afternoon snack. Follow these steps to create a delightful batch of scones and a luscious lemon curd that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the self-raising flour and sugar until well combined.
- Add the cold, diced butter to the bowl. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the coconut milk and mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Cut the dough into squares or use a round cutter to make circles.
- Place the scones on the prepared baking sheet. Sprinkle the brown sugar and dried coconut meat evenly over the tops of the scones.
- Bake for 15-18 minutes, or until the scones are golden brown on the edges. Remove from the oven and let cool on a wire rack.
- In a medium saucepan, whisk together the egg yolks, lemon juice, lemon zest, and sugar until smooth.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7-9 minutes. Do not let it boil, as this can curdle the eggs.
- Remove the saucepan from the heat and add the butter pieces, stirring until melted and the curd is smooth.
- For an extra smooth lemon curd, strain the mixture through a fine-mesh sieve into a bowl to remove any zest or bits of cooked egg.
- Let the lemon curd cool to room temperature, then refrigerate until ready to use. It will thicken further as it cools.
Tips:
- Use cold butter: Make sure your butter is cold when you mix it with the flour. This helps create a flaky and tender scone texture.
- Don’t overmix the dough: Mix the dough just until the ingredients are combined. Overmixing can make the scones tough.
- Chill the dough: After forming the dough, chill it in the refrigerator for at least 15 minutes before baking. This helps the scones hold their shape during baking.
- Use fresh lemon juice and zest for the curd: Freshly squeezed lemon juice and freshly grated lemon zest will give your lemon curd a brighter and more vibrant flavor.
- Stir the lemon curd constantly: When cooking the lemon curd, stir constantly to prevent the eggs from curdling and to ensure a smooth, even texture.
Coconut scones with homemade lemon curd are a delightful and unique way to elevate your baked goods. The combination of creamy coconut and tangy lemon creates a perfect balance that is sure to please any palate. By following these tips and tricks, you'll ensure that your scones come out perfectly tender and your lemon curd is silky smooth. Enjoy these scones fresh out of the oven, and don’t forget to share them with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 3.59g | 2% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.76g | 5% |
| Sugar 24g | 25% |
| Fat | |
| Fat 20g | 24% |
| Saturated 14g | 47% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 55mg | 10% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.03mg | 3% |
| Vitamin B3 0.55mg | 3% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 8mg | 8% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 0.76ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.07mg | 10% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.58mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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