Coconut Lime Greek Yogurt Scones

Flavorful, tender coconut lime scones made with Greek yogurt and topped with a Greek yogurt lime glaze and toasted coconut.

Yields: 8 large scones

Ingredients

2 cups flour
3 tablespoons sugar
1/2 cup shredded coconut
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold butter, cut into cubes
1 cup Greek yogurt (I used Chobani low fat)
1 egg yolk
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
zest of 1 lime
2 tablespoons heavy cream
For the Glaze/Topping:
2 tablespoons Greek yogurt
juice of 1 lime
1 drop of green food coloring gel (optional)
powdered sugar, enough to make a thick, runny glaze (I used a little more than 2 cups)
3 tablespoons toasted coconut, for sprinkling on top

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper.

In a mixing bowl, stir together the flour, sugar, coconut, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until the mixture is crumbly.

In a smaller bowl, whisk together the yogurt, egg yolk, vanilla, coconut extract, and lime zest. Add the yogurt mixture into the flour/butter mixture and gently fold it in, forming a shaggy dough. Turn the dough out onto a lightly floured work surface. Gently pat the dough together until it holds its shape and can be formed into a 3/4 inch-thick disc, being careful not to overwork the dough or knead it too much. Cut the disc into 8 equal triangles. Place each triangle on the parchment-lined baking sheet. Brush the top of each triangle with heavy cream. Bake 14-16 minutes or until golden on the edges and cooked through. Set aside to cool on a baking rack while you make the glaze.

!To make Glaze:

Whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth, until you have a thick, but runny glaze. Drizzle the glaze over warm scones, then immediately sprinkle scones with toasted coconut. Allow the glaze to set before serving.