There are so many reasons why I love what I do, this crazy-fun food blogging thing — including the fact that I get to make and eat things like mini Meyer lemon coconut scones, take photos of them, write about them and share the recipe with you (and if I could actually share the scones with you in real life, maybe in my living room with a cup of coffee in hand, too, that would MAKE MY DAY). But I also love it because of the people I’ve met and the wonderful community of food bloggers I get to call my friends.
One such dear friend is getting married in just a few short weeks. And so when this community can’t be there in person to celebrate our friend, we instead rally with an online bridal shower of epic proportions. I might be bringing these scones, but they are only a small portion of the mouthwatering yums that are being brought to the virtual table. And the love we all have for this lady is pretty epic, too.
I first met Stephie of Stephie Cooks a couple of years ago (along with our other friend, Stefanie of Sarcastic Cooking…. so YES, yes there were three women with the same name gathered together) and we clicked right away. A mutual fondness of blogging, baked goods, The Bachelor and cats will have that affect on people. Since then, we’ve exchanged e-mails, texts and cards. I painted my nails blue for her Momma Swope when she went through a bout of colon cancer. She freaking hand-knitted Avery a beautiful blanket for her nursery. I admire her in so many ways, not only for her passion for her work and care for those she loves, but also for her fantastic sense of humor (seriously, girlfriend’s hi-larious) and her creativity in the kitchen.
I haven’t had the pleasure of meeting her betrothed, but the man sure is lucky to have a gal like Stephie. And apparently she’s pretty lucky, too, because from what I hear he makes a mean meatball.
I thought these mini scones of citrusy, coconutty deliciousness would be a perfect way to celebrate their upcoming nuptials because a) hello, mini scones are the epitome of bridal shower food, amiright? and b) Stephie is a super swell baker (evidence here, here and here, for example), so I thought it fitting to bake her something for the occasion.
So the obvious statement here is that Meyer lemons + coconut = MEGA YUM, but what I really want to tell you about is the fact that these scones are made with coconut oil and I’m allllll about it. I know the novelty of coconut oil is, like, so 2014, but it’s pretty new to me and I’m in love. Not only does it give these scones an added hint of coconut flavor, but they’re also extra flaky and soft because of it. I think from now on all the scones in my life will include coconut oil (OK, maybe not all because I do love me the butter, but you get my point).
Delicate as their texture may be, their flavor is anything but. They pack a powerful punch of coconut flavor thanks to the triple-threat of coconut oil, coconut milk and coconut flakes in the scones, and with the tartness of Meyer lemon glaze on top it all comes together in a heavenly triangle of sweet-tart scone scrumptiousness. I may have made these with a shower in mind but they also may quickly become a regular part of my breakfast/snack/dessert routine. I blame/thank that dang coconut oil the most.
Stephie and Alex, I wish you both a lifetime of joy and love, and a home that is filled with happy memories and smells of delicious baked treats wafting from the oven for years to come. And I wish for Alex to make me those meatballs sometime. For real.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup plus 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- ⅓ cup coconut oil (solid state, not liquid)
- 1 cup unsweetened coconut flakes*
- ¾ cup light coconut milk (from a can)
- ½ cup powdered sugar
- 1 to 2 tablespoons light coconut milk (from a can)
- 1 to 2 tablespoons Meyer lemon juice
- Heat oven to 375 degrees F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
- In a large bowl, whisk flours, sugar, baking powder and salt until combined. Use a pastry blender or your fingers to cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut flakes and coconut milk just until a dough forms.
- Transfer dough to prepared baking sheet and gently shape into a ball. Press ball down into a roughly 1-inch thick rectangle. Use a knife, pizza cutter or bench scraper to cut dough into triangles (approximately 18). Space scones evenly apart on baking sheet.
- Bake scones 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
- Meanwhile, make the glaze: In a small bowl, combine ingredients for glaze, adding more powdered sugar or milk/juice as needed to make a thick yet drippy glaze.
- Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
- *NOTE: If you only have or want to use sweetened coconut flakes instead, just reduce the amount of sugar added to the scones by 2 tablespoons (so ¼ cup sugar total).
Oh, about all those other recipes for this epic shower? HERE YA GO:
The Cooking Actress — Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Sarcastic Cooking — Mini Buffalo Blue Cheese Chicken Pot Pies
The Roasted Root — Sweet Potato Rounds with Guacamole and Bacon
A Cedar Spoon — Strawberry Mint Mascarpone Crostini with Lemon Honey Drizzle
Very Culinary — White Chocolate Raspberry Parfaits
Rachel Cooks — Broccoli and Bacon Beer Cheese Dip
Bluebonnet Baker — Maple Bourbon Balls
Nutmeg Nanny — Broccoli Bacon Salad
Laura’s Mess — Spiced Apple and Buttermilk Cake
Seaweed and Sassafras — Herb and Cheese Scones
Stetted — Meyer Lemon Meringue Pie
All Day I Dream About Food — Chocolate Fudge Crumb Bars
Dessert for Two — Mini Lemon Cakes
Foodie with Family — Smoked Salmon Cucumber Pizza