Coconut Almond Scones Recipe

Name: Coconut Almond Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups unbleached flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon grated lemon rind; 1/4 cup unsalted butter; 7 ounces almond paste, chilled; 1 cup sweetened flaked coconut; 1 cup coconut milk; 1 large egg; 1 teaspoon almond extract; 1 egg, lightly beaten with; 1 tablespoon water

Servings: persons

3 1/2 cups unbleached flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/4 cup unsalted butter
7 ounces almond paste, chilled
1 cup sweetened flaked coconut
1 cup coconut milk
1 large egg
1 teaspoon almond extract
1 egg, lightly beaten with
1 tablespoon water

1
Preheat oven to 375. Line baking sheets with parchment paper or silpats.
2
In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.
3
In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
4
On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut.
5
Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.

988

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 cups unbleached flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Coconut Almond Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Almond Scones

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