Coconut Scones have a pleasing crunchy crust. These scones were incredible! If you like coconut, you will love these. I have made these for many events and have had nothing but raves and requests for the recipe.
Coconut scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire Cream or Creme Fraiche).
Check out Linda’s History of English High Tea, English High Tea Menu, and Afternoon Tea Recipes.
More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.
- 1 3/4 cups all-purpose flour
- 1/2 cup coconut, sweetened and flaked
- 1/2 cup rolled oats
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, chilled and cut into 1/4-inch chunks*
- 2 large eggs, cold*
- 1/2 cup milk, chilled*
- 1/4 cup jam (raspberry or cherry)
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Preheat oven to 375 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
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Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
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In a large bowl, mix flour, coconut, rolled oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
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In a small bowl, beat eggs and milk to blend. Stir in all but about 2 tablespoon egg mixture into the flour mixture just until evenly moistened. When making scones, work the dough quickly and do not over mix.
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Turn the dough onto a lightly floured surface and gently pat the mixture into a round or square shape. Sprinkle with flour and roll to approximately 1/2-inch thickness. Cut into rounds, triangles, or squares. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
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Space 1-inch apart onto prepared baking sheet. Brush top of scones with reserved egg mixture and sprinkle with the remaining 1 tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each scone and fill each with about 1/2 tablespoon jam.
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Tip: Prior to baking, place the tray of scones in the refrigerator for about 5 to 10 minutes to ensures that the scones remain cold before baking.
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Bake for about 18 to 20 minutes, or until lightly golden. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
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Remove from oven. If needed, re-cut scones to separate and serve and serve warm or transfer to a rack to cool completely.
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Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.
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Yields 8 scones.
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* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Sources: This wonderful Coconut Scone recipe is by Kim Case of Portland, Oregon. The recipe and photo appeared in the Sunset Magazine, 2004 Recipe Annual. The photo is by James Carrier.