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coconut scones

Coconut Scones

If you are looking for a fantastic scone recipe, look no more! These Coconut Scones with Almond Glaze are something to write home about and I can't wait to make another batch!

Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 20 2-inch round scones
Author Janssen Bradshaw

Ingredients

Scones

  • 1 cup shredded unsweetened coconut
  • 2 cups flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 8 Tbs cold butter diced
  • 1/3 cup coconut cream and milk scrape off as much of the cream from the top as possible. Then fill your measuring cup up the rest of the way with the coconut milk
  • 1/3 cup half-and-half
  • 1 egg

Glaze:

  • ½ cup powdered sugar
  • 1/8 tsp almond extract
  • 2 T coconut milk

Instructions

  1. Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a silicone liner or. . .nothing at all.
  2. In a food processor, pulse the coconut until it's fairly fine (it doesn't need to be tiny, but it's more pleasant to eat when the pieces are pretty small). Add flour, sugar, baking powder, baking soda, and salt and give them all a quick whirl to combine.
  3. Add the butter and pulse until the butter is the size of peas.
  4. In a small bowl, whisk together the coconut cream/milk, half and half, and egg.
  5. Pour the liquid mixture onto the dry ingredients and pulse until you have a wet dough. Don't overmix.
  6. Transfer the dough to a lightly floured surface and gently form a 1/2-3/4 inch thick disc and cut into six to eight wedges or pat the dough out into a square (same thickness) and cut into squares or into rounds with a biscuit cutter.
  7. Put scones on the baking sheet (they'll spread a fair amount, so give them some room).
  8. Bake for 18 - 22 minutes, until they are slightly browned on top.
  9. For glaze, whisk together the powdered sugar, coconut milk and almond extra until smooth. Drizzle glaze over warm scones.
  10. Serve warm or store in an airtight container for a few days (I found that a quick run through the toaster made the day or two old scones just lovely again).

Recipe Notes

(Note: it's best if you put your can of coconut milk in the fridge for a couple of hours beforehand because the cream will separate more easily. But . . .if you don't, just try not to shake the can too much when you take it out of the pantry and hopefully much of the cream will have separated).

(adapted from Heather Christo Cooks)