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Coconut Scones
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Coconut Scones

Light, flaky scones chock full of coconut and topped with a vanilla glaze and toasted coconut.
Prep Time30 minutes
Cook Time14 minutes
Chill time30 minutes
Total Time1 hour 14 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coconut Scones, Coconut Scones With Icing, Coconut Scones With Vanilla Icing, Scones, Toasted Coconut Scones
Servings: 6 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

*To toast coconut: 
  1. Spread shredded coconut evenly onto a baking sheet
  2. Bake at 350°F for 4-5 minutes. Stir and evenly spread onto sheet again.
  3. 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). 
  4. Let cool completely before using.