02 03 Gallimaufry Grove: Lemon-Coconut Scones with Lemon Curd 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Lemon-Coconut Scones with Lemon Curd


Did you have an absolutely fabulous Valentine's Day?  If you did, that's awesome.  These Lemon-Coconut Scones will help you celebrate your awesomeness.  If you didn't, don't worry.  These Lemon-Coconut Scones are the perfect treat to help you lick your wounds (and your fingertips).

I made these up to go along with our Family Valentine's Day Tea Party, but they would go great with any tea party, or with breakfast, or brunch, or coffee with the girls, or any excuse you can think of.  We happen to have a lemon tree with a profusion of lovely lemons with flavor that is out of this world.  If you are also blessed with such a tree, this is a great way to enjoy the flavor.  If not, you can get some lemons at the grocery store.  I won't tell.

The Lemon Curd takes these scones over the top.  It tastes sort of like Lemonade Pudding for your scone.  I used a combination of flours for the scones.  If you are gluten sensitive, you could easily sub all the flour for a gluten-free flour blend.  If you aren't into using whole grains, you could use all white flour.  If you don't want anything to do with white flour, you could use all freshly ground whole wheat, although that will make a heavy scone.  I would recommend using 1 1/4 cup freshly ground hard white spring wheat and 3/4 cup freshly ground barley flour.  If I had been making this for an everyday tea, that's what I would have done.  You can refine this recipe to suit your dietary standards.  Whip up some tea, scones and lemon curd and taste a little bit of wonderful!

Lemon-Coconut Scones

Blend thoroughly in a large bowl:
     1 cup freshly ground whole wheat flour
     3/4 cup unbleached flour
     1/4 cup barley flour
     6 Tbsp whole cane sugar
     1/2 cup unsweetened shredded coconut
     1 Tbsp fresh lemon zest
     1/2 tsp aluminum-free baking powder (like Rumford)
     1/2 tsp. baking soda
     1/2 tsp. sea salt

Cut in until mixture resembles bread crumbs:
     1/4 cup cold, real butter

Mix together:
     2/3 cup milk
     1 Tbsp freshly squeezed lemon juice

Make a well in the center of the flour mixture.  Pour the milk mixture into the well.  Stir just to mix.  You may need to knead the dough a time or two, but be very careful to to overwork the dough.  Divide the dough in half.  Pat each half into a circle that is 1/2 inch thick.  Cut into 6 wedges with a floured knife, or cut into shapes with a cookie cutter.  Avoid overworking the dough or your scones will be tough.  Place of a lightly greased cookie sheet.  Bake at 400F for 12-15 minutes or until lightly golden.
Serve with Lemon Curd.

Lemon Curd

Cream together with a mixer or by hand:
     3/4 cup sugar
     3/4 cup real butter

Then mix in:
     3/4 cup freshly squeezed lemon juice
     3 eggs

Heat over medium-low heat for about 15-20 minutes or until thickened, stirring constantly.  Cool.  Cover surface with plastic wrap and refrigerate.  You can make the curd up to one week ahead.  

Have a great day!

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