My Coconut Scones are buttery, tender, and packed with deep coconut flavor in every bite. Crisp and golden on the outside, soft and tender on the inside, they are loaded with shredded coconut and finished with a sweet coconut glaze for an extra layer of tropical flavor. Best of all, that comes together with simple pantry staples and one mixing bowl, making them just as perfect for a slow weekend breakfast as they are for an afternoon coffee break. The secret to their tender texture is cold butter, which creates delicate flaky layer while keeping the crumb light instead of dense.
My love for Breakfast Pastries runs deep and it wasn’t until recently that I became a fan of scones.
I did not grow up eating this comforting pastry, so when I first baked it, it was an epic fail. No, epic fails: from dense and chewy, to flat and stale, I baked them all. Then I decided to place my bruised ego aside and do some research.
Yes, I figured it out and I am sharing what I learned, the first winning recipe was this Ginger Pecan Scones recipe. Learning how to bake the perfect scones also taught me how to flavor and personalize them, so this tropical recipe was born.
The Easy, Foolproof Secrets
Scones are high in liquids and flour, and the trick is to make sure there is minimal gluten formation while we mix the dough. That is why we use cold ingredients. Then, for the coconut flavor, I used three types of coconut for both flavor and texture:
- Canned Coconut Milk. It is different than plant base coconut milk, and it is thick and rich with fat and flavor making it perfect for cooking and baking.
- Sweetened shredded coconut and extract. Mostly for the flavor and the aroma, these pastries are screaming coconut.
For a tender, never chewy scones: Add the liquid last, and avoid mixing, or kneading the dough like you would a cookies, or bread dough. Use a spoon, or a soft spatula, to tun the flour mixture around so it will soak in the liquids. Then use your hands to press it into a dough.
Shaping The Scones
Shaping the dough into rectangles, then using a knife to cut into triangles is my preferred method. I find it easier, and more precise than the classic pie cutting style.
Storing
Unbaked, you can freeze the scones for up to 1 week. But make sure you wrap them tightly to avoid any moist coating the scones. Baked, the scones are best eaten the same day, but I found they tend to seep fresh for 2-3 days if stored covered, at room temperate.
Tender Coconut Milk scones
Ingredients
- 3 1/3 cups (400) AP flour
- 1/4 cup (50g) granulate sugar
- 2 tsp baking powder
- 1/2 cup (60g) Sweetened shredded coconut
- 1 Cup (225g) Unsalted butter, cold
- 1 cup (240ml) Canned unsweetened coconut milk, cold
- 2 tsp coconut extract
- 1 large egg, cold
Coconut glaze and topping
- 2 Cups (250g) Powdered sugar (250 g / 9 oz)
- 1/4 cup (60ml) coconut milk (60 ml)
- 1/2 Cup (50g) shredded toasted coconut (50 g / 2 oz)
Instructions
Coconut scones
- Prepare the ingredients by grating the butter (200g) using a vegetable grater, then mix together the coconut milk (240ml), egg (1), and coconut extract 2 teaspoons). Place both the butter and liquids back in the refrigerator.
- In a large bowl, sift together the flour (400g), baking powder (2 teaspoons), shredded coconut (60g), and sugar (50g).
- Have a large cookie pan lined with parchment paper ready to be used.
- Using your hands or a fork, rub the cold grated butter in the flour until the flour is fully coated with the butter and the mixture resembles slightly wet sand.
- Pour in 3/4 of the liquid mixture and use a wooden spoon, a fork, or a rubber spatula to mix in the liquid and hydrate the flour. If you notice there is some dry flour drizzle in a little more of the liquid.
- Once the dough has formed , divide it into two equal parts and shape each into a 6"x3" rectangle.
- Use a knife to cut each rectangle into two 3×3-inch squares and each square into two triangles. Place the scones on the prepared cookie pan.
- Place the pan in the freezer (or refrigerator) while you preheat the oven to 400F. (or up to 8 hours).
- Brush the scones with any coconut milk you have left over and bake for 15-18 minutes or until the bottom edges are golden brown.
- Remove from the oven and allow to cool before glazing,
- To make the glaze, mix the coconut milk with the powdered sugar and mix until smooth. If needed, use more coconut milk. (Light coconut milk will dissolve in the sugar faster so start by adding 2 tbsp)
Video
These were yummy!! I will definitely make again.
Thank you so much, Lori; so glad you enjoyed it.
I used 3 1/2 c flour and added the liquid – it was a sloppy mess
S. I had to keep adding more flour to get to the consistency that the scones could be shaped.
I ended up with 16 scones
So sorry to hear that Maggie, and I will be happy to try and troubleshoot the issue with you. Sounds like you were able to handle it after all, but let me know if you wish to do that.