Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Lemon Coconut Scones With Cream Cheese Frosting Recipe

What do pancakes, scones and frosting all have in common? Well, if you plan things very carefully, lemon coconut scones with cream cheese frosting…

              

Lemon Coconut Pancakes + Orange Scones + Cream Cheese Frosting

= Lemon Coconut Scones With Cream Cheese Frosting

First make the scones from the blueberry citrus scone recipe. Replace the orange juice & zest with the juice and zest from two lemons. Replace the blueberries with a cup of coconut. Or you know, just add them both. After all, Y.O.L.O.

Form the scone dough into 2 discs (or 4 discs for 16 smaller scones). Use a little flour to help form if dough becomes sticky. Cut each disc into quarters.

Bake at 400 degrees for about 20-25 minutes or until light golden and done in the middle.

Make the cream cheese frosting and add some extra lemon juice to thin it down a little.

Remove the lovelies from the oven. Could they even be more beautiful?

Why, yes. Yes, they could.

And a touch of toasted coconut takes them way over the top and back down again. Lemony. Coconuty. Cream cheesy. Most impressive planning.

Toasted coconut can be tossed over a medium high heat in a saucepan or baked on a cookie sheet until golden brown. And, yes, it is worth the trouble.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013