Lime and Ginger Scones w/Butter Lime Glaze

I am not a big sweets eater. I've said that many times.  However, sometimes I will make something that I absolutely DO NOT want to share...these scones were one of those desserts! I straight up wanted to hide these from E and B...not even kidding!

There is no butter or oil in the cake recipe but the cake is moist and tender thanks to an entire cup of ultra rich coconut milk!  This cake is heavy on the lime zest and lime juice and it pairs so nicely with the ginger.  It is a winner!
Lime and Ginger Scones w/Butter Lime Glaze   What You Need:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tablespoon baking powder
• 1 Teaspoon ground ginger
• 1 Tablespoon lime zest
• 1/2 teaspoon salt
• 1 cup coconut milk (not cream of coconut)
• 1/2 cup heavy cream
• 2 Tablespoons fresh lime juice

For the glaze:

• Two Tablespoons melted butter, cooled
• Two Tablespoons fresh lime
• 1/2 Teaspoon ginger
• 1 cup powdered sugar

What To Do:

• Preheat the oven to 375 F. Line a large baking sheet with parchment paper or use nonstick spray
• Place the first six ingredients in a large mixing bowl. Whisk well.
• Make a well in the center of the bowl and pour the coconut milk, cream and lime juice into the center.  Use a large rubber spatula to fold the milk and cream and juice into the dry ingredients. Don't over-work
• As soon as the dough starts to come together, turn it out onto a lightly floured surface.  Knead the dough a few times, gently.
• Pat the dough into a 9-inch circle that's about 1/2-inches thick. Cut the circle into wedges like a pie.  
• Place them onto the prepared baking sheet.
• Bake 20-25 minutes, or until the tops are firm and the bottoms are just beginning to brown
• Cool completely before adding the glaze

For the glaze: 

• In a medium-sized mixing bowl, combine the confectioners' sugar, melted butter, lime juice and ginger
• Whisk everything together until smooth
• Smear the glaze onto the cooled scones and enjoy!