Description
Indulge in these tropical Coconut Scones with Coconut Glaze, featuring a moist texture and rich coconut flavor. Ideal for breakfast, brunch, or a sweet snack, these scones are made with coconut milk, shredded coconut, and topped with a luscious coconut glaze. Perfectly paired with coffee or tea, they bring a taste of the tropics to your table.
Ingredients
Ingredients:
2 cups All-Purpose Flour
½ cup Sweetened Shredded Coconut (unsweetened for less sweetness)
¼ cup Granulated Sugar
1 tablespoon Baking Powder
¼ teaspoon Salt
½ cup Unsalted Butter (cold and diced)
½ cup Coconut Milk (full-fat)
1 Large Egg (room temperature)
1 cup Powdered Sugar (sifted)
1 teaspoon Vanilla Extract (or coconut extract for extra coconut flavor)
Instructions
Instructions:
-
Pulse shredded coconut in a food processor until it forms crumbs.
-
In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
-
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-
Create a well in the center and add the coconut milk and egg, mixing gently until the dough forms.
-
Turn the dough onto a lightly floured surface and shape it into a 7-inch disk. Cut into 8 wedges.
-
Place wedges on a parchment-lined baking sheet and chill in the fridge for 30 minutes to 1 hour.
-
Preheat the oven to 400°F and brush the scones with coconut milk. Bake for 20-25 minutes until golden brown. Cool on a wire rack.
-
Prepare the glaze by mixing powdered sugar and coconut milk, then drizzle it over the cooled scones. Sprinkle with toasted coconut.
Notes
- Feel free to add lime zest or chocolate chips for variations.
- To freeze: freeze dough before baking or freeze baked scones for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
