Go Back
–+ servings
Coconut Scones Recipe

Irresistibly Flaky Coconut Scones Recipe for Breakfast Bliss

This Coconut Scones Recipe offers a delightful contrast of moist interiors and crisp exteriors, perfect for breakfast or an afternoon treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free version.
  • 1 cup shredded sweetened coconut Can be replaced with unsweetened coconut.
  • 1/4 cup granulated white sugar Brown sugar can be used for deeper flavor.
  • 1 tbsp baking powder Ensure it’s fresh for best results.
  • 1/2 cup salted butter Can use unsalted butter, add a pinch of salt.
  • 1 large egg Can use a flax egg for an egg-free option.
  • 1 tsp vanilla extract Use pure vanilla extract for best taste.
  • 1/2 cup heavy cream Half-and-half can be a lighter substitute.
For Serving (Optional)
  • butter Perfect accompaniment.
  • jams Perfect accompaniment.
  • clotted cream Perfect accompaniment.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Baking sheet
  • Parchment paper
  • pastry cutter
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a large bowl, combine the all-purpose flour, shredded coconut, granulated sugar, and baking powder.
  3. Cut the cold salted butter into the flour mixture until it resembles wet sand.
  4. In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract, then fold this into the dry ingredients.
  5. Transfer the dough onto a floured surface and pat it into a disk about 1-inch thick, then cut into triangles.
  6. Place the cut scones on the baking sheet and refrigerate for 30 minutes.
  7. Brush the tops with heavy cream and bake for about 20 minutes until lightly golden.
  8. Allow to cool on the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These coconut scones are perfect for breakfast and can be stored for up to 3 days at room temperature.

Tried this recipe?

Let us know how it was!