Lemon Coconut Scones with Lemon Glaze are a healthier scone that tastes amazing! 

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Lemon Coconut Scones with Lemon Glaze are just perfect for spring!  They’re simple to make and will go along perfectly with any weekend brunch menu.  They have a rich, lovely lemon flavor because they’re made with Mother E Lemon Essential Oil.  I love to cook with essential oils for so many reason but mostly because the flavor is so rich and full bodied. 

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Lemon Coconut Scones with Lemon Glaze have a flaky and moist crumb plus the Lemon Glaze is the perfect addition to the toasted coconut flavor of the scones.  

You’ll just love them so much!! 

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Do you love essential oils?  I’ve loved and used essential oils for nearly 20 years now but I’m totally loving the Mother E brand of essential oils. They have blends that are unique, smell amazing, therapeutic, and are like nothing I’ve ever seen before.  Another super cool thing is Mother E is that they are NOT an MLM. . .  everyone can order and at a great price too!  Plus, they have a program called Earth Perks– which lets you earn points and get free product and cool stuff! Be sure to jump over and check it out 🙂 

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Lemon Coconut Scones with Lemon Glaze are a lovely combination of flavors that’s perfect to make this weekend. 

Have a beautiful Wednesday!

Much Love and Peace~

Ruthie

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Yield: 10

Lemon Coconut Scones with Lemon Glaze

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Print

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3 1/4 cups flour
• 5 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/3 cup butter, cold
• 4 oz neufchatel cream cheese
• 1 egg
• 1/2 cup honey
• 1 cup coconut milk
• 3/4 cup toasted coconut
• 2 tablespoons lemon juice
• 7 drops Mother E Lemon essential oil
• toasted flaked coconut for garnish, if desired.
• Lemon Glaze:
• 1 1/2 C powdered sugar
• 2 tablespoons coconut milk
• 2 tablespoons lemon juice
• 6 drops Mother E Lemon essential oil

Instructions

1. In a medium size fry pan over medium high heat, add coconut and cook stirring constantly until edges are toasted; remove from pan to small plate to cool.
2. (allow to completely cool before making scones)
3. Preheat oven to 400 degrees.
4. Spray cookie sheet with cooking spray; Set aside.
5. In a large bowl, combine flour, baking powder, and salt.
6. Cut in butter and neufatchel cream cheese until resembles coarse crumbs.
7. Add toasted coconut; toss to mix.
8. In a small bowl mix egg, honey, coconut milk, lemon juice, and Mother E Lemon essential oil.
9. Make a well in the flour and pour in liquid; stir just until moistened.
10. Do not over mix.
11. Turn dough out onto a floured surface and knead until smooth (will be sticky).
12. Shape into a circle a 1/2 inch thick.
13. Slice into 10 wedges.
14. Bake 15-20 minutes or until golden brown.
15. Cool on rack.
16. Lemon Glaze: Combine in a small bowl, mix well, will be very thin.
17. Drizzle with glaze, sprinkle toasted flaked coconut, and serve.
18. Enjoy!

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