Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 2/3 cup heavy cream
- 3 tbsp Lemon Zest coconut butter, melted
- 1 tbsp lemon zest
- 1 egg, beaten
Method
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Whisk dry ingredients. Cut in cold butter until it looks like coarse crumbs.
- Stir in cream, 2 tbsp melted coconut butter, and lemon zest until just combined.
- Turn out, pat into an 8-inch round, cut into 8 wedges. Brush with beaten egg.
- Bake 18–22 minutes until golden.
- Drizzle remaining melted coconut butter over warm scones before serving.
Notes
The scones keep for 2 days at room temp in an airtight container, but they're best the day they're baked.