It’s finally starting to feel like spring around here. The sun is sunning, the grass is greening, and the birds are singing. I meant to get this recipe up a couple of weeks ago in time for the spring holidays, but between traveling and a busy day job, I’m just now getting to it. Nevertheless, these coconut scones are great for any season’s breakfast, brunch, or snack.
Coconut Heaven
I LOVE coconut, and lately I’ve been a little obsessed with it. (And when I say “lately,” I mean like the past couple of years.) I’ve made a few kinds of 7-layer bars, this amazing Toasted Coconut Snack Cake, these German Chocolate Brownies, and these blog-favorite Coconut Lemon Bars.
These scones were inspired by that snack cake, actually. It’s so soft, fluffy, and full of coconut goodness, and I thought a coconut scone would have a similar vibe. And I was right.
The Art of Making a Flaky Scone
Instead of fluffy, though, these scones are flaky…as any good scone should be. And the way you get that flaky texture is the same way you get it in pie crust: by working cold butter into a flour mixture.
First, you combine the dry ingredients—flour, leaveners, and salt—then use your hands or a pastry blender to work the cold butter into the flour mixture. Like with pie crust, you don’t want to work the butter for too long, or it will melt and you’ll lose all that flaky goodness. You should end up with pieces of butter that are pea-sized or slightly larger.
Next, add the mix-ins (in this case, coconut), then slowly add your liquid. I prefer buttermilk, but if you don’t have it or don’t like it, you can use any milk, with a bit of lemon juice or vinegar added to it to make it curdle just a bit. Sour cream or greek yogurt should work well too. As you add your liquid, mix it in gently, using either your hands or a fork. The mixture will feel dry, but DON’T add more liquid—you’ll end up with a sticky mess. Just gently press the mixture together to form a rough ball, then flatten the ball into a disc about 1/2″-3/4″ thick and cut into six pieces.
Now comes the next trick for flaky scones—again, this is similar to pie crust. Freeze or refrigerate the scones for at least half an hour before baking so the butter is nice and chilled. Then, as it melts during baking, it will leave little pockets throughout the scones, which results in a flaky texture.
And voilà, you have flaky, delicious scones!
Looking for More Breakfast Treats?
So give these coconut scones a try! And if you like them, you might also like:
- Pumpkin Scones With Maple Glaze
- Strawberry White Chocolate Scones
- Dark Chocolate Cherry Scones
- Buckwheat Rhubarb Muffins with Pecan Streusel
- Pumpkin Chocolate Chip Muffins
- Peanut Butter Chocolate Chunk Granola
- Apricot Ginger Granola
- Chocolate Lover’s Granola
Any of these goodies will make your breakfast or brunch table a little more special. Happy baking!
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Coconut Scones
Ingredients
Scone Ingredients
- 1 1/2 c all-purpose flour
- 1/4 c granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 T cold butter, cut into small pieces
- 1 1/4 c shredded coconut
- 1/2 c buttermilk
- 1/2 tsp coconut extract (or vanilla extract)
Icing Ingredients
- 1/2 c powdered sugar
- pinch salt
- 1 T butter, melted
- 1/2 tsp coconut extract (or vanilla extract)
- milk, as needed
- 1/4 c shredded coconut, toasted*
Instructions
- In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.1 1/2 c all-purpose flour, 1/4 c granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Using your hands, rub the cold butter pieces into the flour mixture until you have pea-sized or slightly larger pieces. Stir in 1 1/4 c shredded coconut, mixing until it's coated in flour.6 T cold butter,, 1 1/4 c shredded coconut
- Combine buttermilk and coconut extract, then slowly add to the flour mixture, mixing gently with your hands or a fork.1/2 c buttermilk, 1/2 tsp coconut extract
- Once all buttermilk has been added, use your hands to gently press the mixture together into a ball. Note: if the mixture is dry at this point, don't add more liquid (trust me). Also, make sure not to overwork the dough. Just press it together until it forms a ball.
- On a lightly floured surface, press the ball into a 1/2"-3/4" thick disc. Cut disc in half, then cut each half into thirds, making 6 triangles. Place scones onto a parchment or Silpat-lined baking sheet, then set the sheet in the freezer for 30 minutes (optional, but it makes scones fluffier & flakier).
- Preheat oven to 425°F.
- Bake scones for 12-16 minutes, or until scones are golden brown and there are no wet-looking spots on top. Allow scones to cool on the baking sheet for about 10 minutes, then remove to a cooling rack to cool.
- Meanwhile, make the glaze by whisking all ingredients together in a small bowl. It should be drizzle-able, but not too thin. If the glaze seems too thick, add milk 1T at a time until it reaches the right consistency.1/2 c powdered sugar, pinch salt, 1 T butter,, 1/2 tsp coconut extract, milk,
- When scones are completely cool, drizzle glaze over the tops, then sprinkle with the toasted coconut. Serve, and enjoy!Store leftovers in an airtight container at room temperature for a few days, or in the freezer for up to a month.1/4 c shredded coconut, toasted*
Notes
- Spread shredded coconut evenly onto a baking sheet
- Bake at 350°F for 4-5 minutes. Stir and evenly spread onto sheet again.
- Bake for an additional 4-5 minutes, or until toasted to your desired color. (It may need another 2 minues or so, depending on how toasted you want it).
- Let cool completely before using.
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