Coconut Scones with Coconut Glaze
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.
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 egg wash {or coconut 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
Calories: 449kcalCarbohydrates: 61gProtein: 5gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 340mgPotassium: 140mgFiber: 2gSugar: 30gVitamin A: 355IUVitamin C: 0.3mgCalcium: 104mgIron: 3mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!