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Mini Meyer Lemon Coconut Scones

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  • Author: Adapted from Pastry Affair
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 18 mini scones 1x



For the scones:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil (solid state, not liquid)
  • 1 cup unsweetened coconut flakes*
  • 3/4 cup light coconut milk (from a can)

For the glaze:

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons light coconut milk (from a can)
  • 1 to 2 tablespoons Meyer lemon juice


  1. Heat oven to 375 degrees F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
  2. 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.
  3. 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.
  4. Bake scones 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
  5. 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.
  6. Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
  7. *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 1/4 cup sugar total).