Yields: 24 scones
2 ¼ c. flour + more for board
½ c. + 2 tbs. sugar
1 tbs. baking powder
½ tsp. salt
½ c. cold, unsalted butter
1 ½ tsp. key lime zest
2 tbs. key lime juice
2 tbs. sour cream
¼ c. heavy cream
3.5 oz. bar of Lindt Excellence White Coconut, roughly chopped*
Preheat oven to 350 degrees. Line two baking sheets with silpats or parchment paper and
In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter using a pastry
cutter or your fingers until the mixture resembles small peas.
Add key lime zest, key lime juice, egg, sour cream, and heavy cream and blend just until
combined. Be careful not to over mix the dough or you’ll end up with tough scones.
Gently fold in the chocolate.
Turn dough out onto a lightly floured surface and form into a 12” x 6” rectangle about ¾”
thick. You can certainly use a rolling pin to do this, but I usually just pat it flat with my
hands. Cut into quarters the short way, and thirds the long way to create 12 squares that are
3” x 2.” Cut each square into two triangles. Place on prepared sheets.
Bake 16-18 minutes until edges are set. The tops should look dry, but not golden brown.
This is the secret to light and flaky scones right here – DO NOT OVERBAKE! The tops will
still be light, so if you’re not sure just pop one open and check the insides.
*Notes: If you can’t find Lindt Excellence White Coconut bars where you live you can
substitute 3.5 ounces of good quality white chocolate and ½ c. sweetened coconut that has
been pulsed to fairly fine crumbs in a food processor.
Recipe courtesy of The Three Little Piglets.