Put the lime with the coconut for breakfast scones

KEY LIME COCONUT SCONES

3 cups (12-3⁄4 ounces) flour

4 teaspoons baking powder

3⁄4 teaspoon salt

1⁄4 cup sugar

1 tablespoon Key lime zest

8 tablespoons (1 stick) cold butter, cut into 1⁄2-inch pieces

1⁄2 cup plus 2 tablespoons toasted shredded sweetened coconut*

3⁄4 cup cold coconut milk

1⁄4 cup cold Key lime juice

2 tablespoons cream

1 teaspoon turbinado or coarse decorating sugar

1. Heat the oven to 375 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar. Whisk in the lime zest. Then cut in the butter until the mixture is crumbly. Stir in the toasted shredded coconut, then stir in the coconut milk and lime juice just until incorporated; the dough will be crumbly and look dry. Knead in the bowl a few times to bring the dough together into a single mass.

2. Turn the dough out onto a lightly floured work surface and press into a circle roughly 7 inches in diameter and 1 inch thick. Cut the dough into 8 wedges, and place the wedges on a parchment-lined baking sheet.

3. Brush the wedges with the cream and sprinkle over the turbinado sugar. Bake on the center rack until golden, about 25 to 30 minutes. Remove the scones to a rack to cool slightly. Serve warm or at room temperature.

Total time: 50 minutes, plus cooling time

Servings: 8

*Note: To toast shredded coconut, spread it out on a baking sheet and toast at 350 degrees, checking every couple of minutes and shaking the pan as needed, until coconut is golden, about 5 minutes.

Each scone: 397 calories; 6 grams protein; 49 grams carbohydrates; 2 grams fiber; 20 grams fat; 15 grams saturated fat; 36 milligrams cholesterol; 11 grams sugar; 488 milligrams sodium.