Dive into coconut bliss with these fluffy Coconut Scones. This easy recipe yields tender, buttery scones coated in sweet coconut glaze. Enjoy one for breakfast, brunch, or alongside your afternoon coffee.
If you are a coconut lover like me, this recipe is for you. These scones celebrate coconut flavor. Coconut milk moistens the dough, while sweetened shredded coconut blends in with the dry ingredients.
The result is a rich scone with a slightly sweet, nutty coconut taste. Enjoy a scone as a delicious treat with afternoon tea or coffee. They also make a lovely addition to breakfast or brunch too.
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Coconut Scone Recipe
Scones are a staple in coffee shops' bakery cases, but they are one of the easiest baked treats to make at home. The perfect scone has a soft, moist center and a crunchy, golden brown exterior. Scone recipes require little effort with an equally short baking time.
The ideal texture is achieved through minimal mixing, chilling of the dough before baking, and a hot oven. Keep the fat cold at all times so that it can melt in the oven and create pockets of steam. This process makes the delicious flaky layers we love in scones and biscuits.
Sweet scones like these sometimes have an icing or dusting of powdered sugar. These homemade scones are finished with a delightful coconut glaze.
Ingredients
- All-Purpose Flour
- Sweetened Shredded Coconut: For less sweet scones, use unsweetened coconut flakes.
- Granulated Sugar: Because the sweetened shredded coconut is already sweet, only a small amount of granulated sugar is needed.
- Baking Powder
- Salt
- Unsalted Butter (cold and diced): Cold butter (fat) is vital to the texture of the scone. If the butter starts to warm transfer it to the fridge or freezer for 10-20 minutes.
- Coconut Milk: Use full-fat coconut milk.
- Large Egg (room temperature): For the egg wash.
- Powdered Sugar (sifted)
- Vanilla Extract: You can swap the vanilla for coconut extract for additional coconut flavor if desired.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
1. Pulse the shredded coconut in a food processor until crumbs form.
2. Combine the dry ingredients in a large bowl.
3. Cut in the cold butter until coarse crumbs form.
4. Create a well in the flour-butter mixture and pour the coconut milk into the well in two separate parts, mixing until a dough forms.
5. Turn the dough a couple of times on a lightly floured surface until it comes together—do not overmix. Form the dough into a 7-inch disk and cut into 8 triangles. Place the dough triangles onto a parchment-lined baking sheet and chill them for 30 minutes to 1 hour in the fridge.
6. Preheat the oven to 400°F. Brush the tops of the scones with coconut milk and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.
7. Make the glaze. Drizzle the glaze over the cooled scones and sprinkle with the toasted coconut.
Variations
- Lime: Stir 1 tablespoon of lime zest into the dry ingredients and finish the scones with a lime glaze.
- Chocolate Chip: Stir ½ cup of semi-sweet, white, or dark chocolate chips alongside the coconut.
Serving Suggestions
Enjoy coconut scones with berry compote, clotted cream, or freshly whipped Chantilly cream.
Suggested Equipment
- Mixing Bowls: Clear bowls allow you to see that everything is properly mixed.
- Pastry Blender: Use a pastry blender to make scones, biscuits, and pie dough.
- Sheet Pans: I have these sheet pans, and I love them!
- Bench Scraper: A universal tool.
Storage
Transfer cooled scones to an airtight container. Store the scones at room temperature for up to 1-2 days or in the refrigerator for up to 5 days.
Can You Freeze Scones?
Freeze scones before or after baking.
- Freeze Before Baking: After forming the triangles of scone dough, freeze them on a baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container, and separate layers with wax paper - freeze for up to 3 months. Bake from frozen - add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
- Freeze After Baking: Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to 3 months. Thaw scones on the counter or refrigerator.
Delicious Scone Recipes
- Chocolate Chip Coffee Scones
- Chocolate Chip Scones
- Glazed Gingerbread Scones
- Lemon Blueberry Scones with Lemon Glaze
- Brown Sugar Pecan Scones
- Funfetti Cake Mix Scones
Expert Tips
- Use cold butter.
- Mix the dough just until the ingredients are combined - do not over-mix.
- Chill the dough before baking to firm the butter.
- Bake scones in a preheated oven for even baking.
- Sift the powdered sugar to prevent clumps in the icing.
Frequently Asked Questions
Toast shredded coconut in a low-temperature oven. Preheat the oven to 325°F and line a baking sheet with parchment paper. Place the shredded coconut in a single layer on the prepared sheet tray. Bake it for 8 to 10 minutes, stirring frequently, until golden. *Keep a close eye on the shredded coconut as it bakes. It toasts quickly.
You can do this in one of two methods. First, pour the contents of the canned coconut milk (liquid and solid) into a large bowl or blender and mix until the water and solids are well combined. Second, pour the contents of the canned coconut milk (liquid and solid) into a small saucepan and heat on low, stirring constantly, until the liquids and solids are combined. The second method is the most effective; however, for this recipe, you must let the milk cool completely before using it.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Coconut Scones with Coconut Glaze
Ingredients
Coconut Scones
- 2½ cups all-purpose flour
- 1 cup sweetened shredded coconut pulsed into crumbs
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cut into pieces
- ¾ cup coconut milk
Egg Wash
- 1 large egg room temperature
- 1 tablespoon water
Coconut Icing
- 1¼ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2-3 tablespoon coconut milk
- toasted shredded coconut as needed for garnish
Instructions
- Combine the flour, coconut crumbs, granulated sugar, salt, and baking powder in a large bowl.
- Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.
- Create a well in the flour-butter mixture and pour the coconut milk into the well in two separate parts, mixing until a dough forms. *See notes.
- Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high.
- Cut the disk of dough into 8 triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
- Preheat the oven to 400°F. Brush the tops of the scones with milk and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.
- Whisk the powdered sugar, coconut milk, and vanilla extract until a glaze forms. Drizzle glaze over cooled scones and sprinkle the toasted coconut over the top of the scones. Let the glaze set before serving.
Notes
- To toast shredded coconut, preheat the oven to 325°F and line a baking sheet with parchment paper. Spread the shredded coconut in a single layer on the prepared sheet tray. Bake it for 8 to 10 minutes, stirring frequently, until golden.
- If the dough is too wet, add some extra flour. If the dough is too dry, add some coconut milk.
Nutrition
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