Lemon Coconut Scones

[arwyn]

I forgot to specify cooking time.  400 degrees for 20 minutes, or until tops are firm and edges begin to lightly brown.  Let cool on rack.

[heylin]

I toasted the coconut and also added 1/2 cup of toasted raw cashews.  I used 6 Tb. of Earth Balance instead of the cream cheese.  Amazing!

[sandylane]

I didn't have any lemons so I used bottled lemon juice and had to make this without the zest. I think they would have been better had I not been too lazy to go out to the bodega for a lemon. I used almond meal as a substitute for whole wheat flour. I substituted a multigrain cereal for rolled oats too.  I also added some raisins. I have no idea what parchment is so I didn't use it. I had some issues with the batter being way too moist (I think half of the soymilk/lemon mixture this recipe asked me to make would have been perfect), but adding some extra flour made things a little better. Still, I had to shape each individual scone into a triangle by hand rather that being able to cut through the dough. Overall, I'm very pleased with this recipe and and can't wait to try it again when I have all the original ingredients on hand.

[whigsgirl]

My first attempt at making scones, and these turned out Outstanding!  Perfect texture, bakery quality flavor.  A couple tiny mods, tho -- you really can't beat fresh lemon zest 'n juice in recipes, but in a pinch, a big fat teaspoon of lemon extract works swell, which I did here.  Added a 1/2 cup of brown sugar to mildly ante up the sweetness, and instead of plain milk, I combined lemon juice and sugar for brushing the tops pre-bake, with extra raw sugar sprinkled on top.  Also didn't need the oil at all.  Minor tweaks, but left everything else alone.  TOTALLY yummy.. give it a whirl!!