Coconut Scones Recipe

Introduction

These coconut scones are a delightful twist on the classic treat, bursting with tropical flavor from coconut condensed milk and shredded coconut. Perfectly tender and lightly sweet, they make a great companion to your morning tea or a cozy afternoon snack.

Ingredients

• 2 ½ cups Self-Rising Flour
• 1 can Coconut Condensed Milk (11.25 oz), equivalent to 1 ½ cup + 1 tablespoon
• ½ cup Coconut Cream, canned
• ½ cup Unsweetened Shredded Coconut
• Optional: 1 teaspoon Coconut Extract

Instructions

1. Step 1: Preheat your oven to 425°F (230°C). Line two large baking sheets with parchment paper and lightly oil the paper with an oil spray. Set aside.
2. Step 2: In a mixing bowl, combine the self-rising flour, coconut condensed milk, coconut cream, shredded coconut, and coconut extract if using. Stir with a rubber spatula until a moist, consistent scone dough forms.
3. Step 3: Lightly flour your work surface and place the dough on it. Sprinkle a little more flour on top, then roll or pat the dough into a round shape about ½ to ¾ inch (1.2 cm to 2 cm) thick.
4. Step 4: Brush the top of the dough with almond milk and sprinkle extra shredded coconut over it. Press gently so the coconut sticks to the surface.
5. Step 5: Using a sharp knife, cut the dough into 8 triangle-shaped scones. Arrange them on the prepared baking sheets, leaving about 2 inches between each scone to allow for rising.
6. Step 6: Bake for 12 to 14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Tips & Variations

• For a richer flavor, try brushing the scones with melted butter instead of almond milk before baking.
• If you prefer a sweeter scone, add 2 tablespoons of sugar to the dough.
• To make these gluten-free, substitute self-rising flour with a gluten-free baking mix designed for scones.
• Serve with a spread of jam or honey for an extra touch of sweetness.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones in a sealed bag or container for up to 1 month. To reheat, warm them in a 350°F (175°C) oven for about 5-7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular condensed milk instead of coconut condensed milk?

Yes, you can substitute regular condensed milk, but it will change the flavor, making the scones less coconutty and more dairy-sweet.

What can I use if I don’t have coconut cream?

If you don’t have coconut cream, you can use full-fat canned coconut milk, but you might want to drain some of the liquid for thicker consistency.

Coconut Scones Recipe

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★★★★★

4.5 from 719 reviews

Delight in these rich and tender Coconut Scones, made with coconut condensed milk, coconut cream, and shredded coconut for a tropical twist on a classic treat. Perfect for breakfast, brunch, or a sweet snack, these scones are baked to golden perfection with a soft, moist texture and a subtle coconut aroma.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 8 scones 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 2 ½ cups Self-Rising Flour
• 1 can Coconut Condensed Milk (11.25 oz, equivalent to 1 1/2 cup + 1 tablespoon)
• ½ cup Coconut Cream (canned)
• ½ cup Unsweetened Shredded Coconut
• 1 teaspoon Coconut Extract (optional)

Topping

• Almond Milk (for brushing)
• Extra Unsweetened Shredded Coconut (for sprinkling)

Instructions

1. Preheat and Prepare: Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper and lightly oil the paper with cooking spray to prevent sticking. Set aside.
2. Mix the Dough: In a mixing bowl, combine self-rising flour, coconut condensed milk, coconut cream, shredded coconut, and coconut extract if using. Stir using a rubber spatula until a moist, consistent scone dough forms.
3. Roll and Shape: Lightly flour your work surface and place the dough on it. Sprinkle a little more flour on top, then roll the dough with a rolling pin to about ½ inch to ¾ inch (1.2 cm to 2 cm) thickness. Use your hands to gently pat and shape the dough into a nice, even round disc.
4. Add Toppings: Brush the top of the dough with almond milk to help toppings stick. Sprinkle extra shredded coconut evenly on top and gently press it into the dough with your hands.
5. Cut Scones: Using a sharp knife, cut the dough disc into 8 equal triangles.
6. Arrange on Baking Sheet: Place each scone onto the prepared baking sheets, leaving about two inches of space between each to allow for rising during baking.
7. Bake: Bake in the preheated oven for 12-14 minutes, or until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean.

Notes

• Self-rising flour already contains leavening agents, so no additional baking powder is needed.
• Using unsweetened shredded coconut helps balance the sweetness from the coconut condensed milk.
• You can substitute almond milk with any plant-based milk or regular milk for brushing the tops.
• Ensure not to overmix the dough to keep the scones tender.
• For added flavor, feel free to sprinkle a little sugar on top before baking if you prefer sweeter scones.

Keywords: Coconut scones, coconut baked goods, easy scone recipe, tropical scones, breakfast scones, coconut cream dessert