1 small lime, zested and juiced
scant 1/2 tsp lime zest
1 1/2 cup flour
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 Tbsp lime juice
2 Tbsp milk
1 large egg, lightly beaten
1 tsp Turbinado sugar, optional
1/2 Tbsp lime juice
1/2 Tbsp water
1/2 cup powdered sugar
scant 1/2 tsp lime zest
Preheat oven to 425 F.
In a Mixing bowl zest half of zest of one lime reserve the rest in a small mixing bowl for the glaze. With half of the zest combine with 1/4 cup of sugar pressing with the back of a spoon to release the oils and then stir to combine.
Add the flour, salt, and baking powder and stir. With a pastry blender or fork cut in the coconut oil until the mixture resembles a coarse meal. Add the shredded coconut and stir.
Add the lime juice, milk, and egg and stir just until you cannot see liquid anymore. There will still be a lot of flour left in the bottom of your bowl.
Turn out the dough onto a flat work surface and knead with the palm of your hand about 8-10 times until the dough is soft and all the flour is incorporated.
With your hands shape into a 6" disk and sprinkle with turbinado sugar if desired.
With a knife cut into 8 wedges.
Arrange on a stone or a baking sheet lined with parchment paper about 2" apart. Bake for 15 minutes or until starting to brown and no longer doughy.
Remove to a cooling rack and cool completely.
Mix the powdered sugar, zest, and lime juice, and water with a small whisk and drizzle over cooled scones.
Got it from my friend on her page here, she has tons of wonderful recipes!
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