coconut lime scones

i love scones. so much so that i made two kinds - orange creamsicle and these - in two weeks. there are a lot of reasons why i like them so much - 

1. they're made in one bowl with a wooden spoon. no need to bust out the kitchen aid mixer or dirty a lot of dishes. 
2. and they take 10 minutes max to mix together and get in the oven.
3. they don't have to look perfect since they're homemade. we all strive for perfect looking cakes, cookies, and cupcakes, but scones are meant to be rustic and imperfect.
4. they're light, moist, and fluffy. there are few things worse than a hockey puck scone (dried out, dense and thick) that some coffee houses and bakeries offer. 
5. the flavor combinations are endless. with a good basic recipe, it's easy to mix in whatever you like.

coconut lime scones
adapted from orange creamsicle scones
30 minutes, makes 8 scones

for the scones:
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon + 1/2 teaspoon baking powder
pinch of salt
zest of one lime
1/2 to 3/4 cup sweetened shredded coconut (see note above)
1/2 cup unsalted butter, cold
1/2 cup milk
2 teaspoons vanilla extract

for the glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lime juice

1. preheat your oven to 375F. line a baking sheet with parchment paper and set aside.
2. whisk the flour, sugar, baking powder, salt, and zest together. mix in the shredded coconut.
3. using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
4. add the milk and vanilla extract and mix just until combined.
5. turn the dough out onto the baking sheet and use your hands to form it into a rough circle or square. cut into about 8 equal pieces.
6. bake for about 15 minutes. transfer to a cooling rack and cool completely before glazing.
7. to make the glaze, whisk the sugar, vanilla, and juice until smooth.
8. once the scones are cool, drizzle with the glaze. eat immediately or let the glaze set at least one hour. scones are best eaten the day they are made. if storing, avoid air tight containers as the glaze will soften and get soggy.

2015.05.04 this was one of things i make (for dinner)'s picks for the secret recipe club!