Lemon Cooler Scones
Last week I was at the grocery store and I saw cookies in the bakery that were called Lemon Coolers. They looked tasty and the name intrigued me so I bought them. They were basically soft sugar cookies with lemon flavor, coconut flakes, and white chocolate. The trio of those flavors was delicious and I knew I had to recreate it at home. The more I thought about it, the more I realized I’d prefer the trio in scone form. They’re great! Who doesn’t love a lemon scone already and then adding coconut and white chocolate just makes them that much better!
Let’s get to it!
Start by preheating your oven and covering a cookie sheet with parchment paper.
Put your all-purpose and cake flours, salt, baking powder, and sugar in a bowl. I chose to use some cake flour in this recipe just to lighten up the scones a little. I figured the white chocolate and coconut would weigh them down, so the cake flour helps make them fluffy. Stir that all together with a fork.
Now blend in your butter.
You can do this using a pastry cutter or with your hands until the butter is in small bits no bigger than the size of peas. Now add your coconut flakes, white chocolate chunks, and lemon zest and stir them in. I like white chocolate chunks instead of chips because they add some variety but chips will work fine and take a little less effort.
In a smaller bowl, add 3/4 cup heavy cream, eggs, and vanilla extract. I actually used a measuring pitcher for the heavy cream and then added everything to it to mix in. Whisk with a fork to break up the eggs.
Now you’ll add the cream mixture to your flour mixture and stir until it starts to come together.
Then knead it a few times to get the last bit of flour incorporated.
It’s time to roll it out! Put some flour on a board, or your counter, and put the dough on it. Pat the dough into a circle about an inch and a half thick.
Now cut that into eight equal-sized triangles.
Put the triangles on your parchment-lines cookie sheet. Brush each one with the remaining cream and sprinkle with sugar. I used turbinado sugar because it’s course and adds a nice crunch. If you don’t have a coarse sugar like that, just use regular granulated.
Now bake the scones for twenty to twenty-four minutes or until they are golden and done in the center.
You’ll be hooked on these babies! They are fluffy and have a nice sweetness from the white chocolate, but aren’t cloying because of the fresh lemon. Then of course you have coconut, you guys know how I love coconut! These scones are sort of in between breakfast and dessert and are great as an afternoon treat with a cup of tea.
- 2 cups all-purpose flour, plus a little for rolling out
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1/2 cup (1 stick) chilled unsalted butter cut into small cubes
- zest of 2 lemons, about 2 tablespoons
- 3/4 cup sweetened shredded coconut
- 8 ounces white chocolate chunks
- 3/4 plus 2 tablespoons heavy cream, divided
- 1 teaspoon vanilla extract
- 2 eggs
- coarse sugar for sprinkling on top
- Preheat oven to 400° and cover a cookie sheet with parchment paper.
- Put all-purpose and cake flours, salt, baking powder, and sugar in a bowl, and stir together with a fork.
- Blend in your butter until it's in bits no bigger than peas.
- Stir in coconut flakes, white chocolate chunks, and lemon zest.
- Whisk together 3/4 cup heavy cream, eggs, and vanilla extract in a small bowl.
- Add cream mixture to flour mixture and stir until it comes together. Knead a few times to get the last bit of flour incorporated.
- Put some flour on a board and pat dough into a circle about an 1 1/2" thick. Cut into eight equal-sized triangles.
- Put the triangles on your parchment-lines cookie sheet. Brush each with remaining cream and sprinkle with sugar.
- Bake 20-24 minutes or until they are golden and done in the center.