Tender Coconut Milk scones
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.
Servings 8 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 3x3-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)
Depending on the flour brand, humidity, and the conditions of your kitchen you might use only 3/4 of the mixture or all of it.