Print This Recipe

These Lemon Coconut Scones are absolutely delicious! The crunchy toasted coconut and hint of lemon, along with the tender scone itself makes these Lemon-Coconut Scones a delight! Serve with some Lemon Curd and Devonshire Cream and they are absolutely delicious and a tea party treat!

And check out all of our Tea Party Recipes Here!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: 12 scones


  • 3/4 cup flaked coconut
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 Tbsp freshly grated lemon zest
  • 1 Tbsp baking powder
  • 3/4 tsp. salt
  • 8 Tbsp cold unsalted butter, cut into pieces
  • 3/4 cup plus 2 Tbsp unsweetened coconut milk, divided
  • 1/2 tsp. coconut extract (or vanilla if you don't have coconut extract)
  • vanilla sugar


  1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper.

  2. Toast coconut in a skillet on medium-high heat, stirring constantly, until it's golden and toasted, being careful not to burn it. Let cool completely, then crush the coconut a bit until you have smaller pieces.

  3. In a medium bowl, whisk together the flour, coconut, sugar, lemon zest, baking powder, and salt until combined. Using a pastry blender cut butter into flour mixture until it resembles coarse crumbs.

  4. In another bowl stir together 3/4 cup of coconut milk and coconut extract.

  5. Stir coconut milk mixture into the dry ingredients, just until a soft dough forms. Turn onto a lightly floured surface. Using a rolling pin, roll out dough to 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones, re-rolling scraps only once.

  6. Brush tops of scones with remaining 2 tablespoons coconut milk, and sprinkle with vanilla sugar. Bake until bottom edges of scones are light golden brown, 12-16 minutes. Let cool slightly. Serve warm with lemon curd and Devonshire cream.

Leave a Reply

Your email address will not be published. Required fields are marked *