Coconut Scones

These coconut scones are buttery and flaky! They have the perfect amount of sweetness thanks to the coconut and are the perfect addition to your breakfast table or as an indulgent snack.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Additional Time 30

Total Time 1 15

Servings scones

Calories 980kcal

Author Liz Marino

Ingredients

2 ¼ cups all purpose flour
¾ cup shredded, sweetened coconut
¼ cup granulated white sugar
1 tablespoon baking powder
½ cup salted butter cold and cut into small pieces
2 Eggs
1 teaspoon vanilla extract
½ cup heavy cream
1 tablespoon heavy cream to brush

Instructions

Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
In a bowl combine the flour, coconut, sugar, and baking powder.
Add the butter and working quickly, mix it into the flour until the mix resembles wet sand.
Add the eggs, heavy cream and vanilla and with the help of a spatula mix until barely incorporated.
Transfer to a floured surface and shape a big disk. Cut out the scones and transfer to the prepared baking pan.
Take to the refrigerator and refrigerate for 30 minutes.
Brush with the heavy cream and take to the oven.
Bake for 20 minutes or until done.

Notes

Storage - Scones last in the refrigerator once baked for around 5 days. You can also freeze them before baking them for up to 3 months.

Nutrition