Coconut Cream Scones Recipe

Name: Coconut Cream Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 cups Whole Wheat Pastry Flour; 1/3 cups Granulated Sugar; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/3 cups Unsalted Butter, Cut Into Small Cubes; 1/2 cups Unsweetened Dried Coconut; 1/2 cups Heavy Cream, Plus 1 Tablespoon; 1 whole Egg, Beaten; 1 teaspoon Vanilla Extract; Turbinado Sugar And Shredded Coconut, For Sprinkling On Top

Servings: persons

1-1/2 cup All-purpose Flour
1/2 cups Whole Wheat Pastry Flour
1/3 cups Granulated Sugar
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/3 cups Unsalted Butter, Cut Into Small Cubes
1/2 cups Unsweetened Dried Coconut
1/2 cups Heavy Cream, Plus 1 Tablespoon
1 whole Egg, Beaten
1 teaspoon Vanilla Extract
Turbinado Sugar And Shredded Coconut, For Sprinkling On Top

1
Preheat oven 375 degrees F.
2
Mix dry ingredients together in a large bowl. Cut in the butter with a pastry blender or your fingers. Add in dried coconut and stir together.
3
Combine whipping cream, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid (retaining about a tablespoon for the glaze), stirring until the batter forms moist clumps.
4
Gather together with your hands and knead lightly until dough forms a ball. Pat dough into an 8-inch round. Cut circle into 8 wedges.
5
Take the reserved tablespoon of liquid to use as a glaze. Brush the tops of the scones with the glaze and sprinkle with turbinado sugar and a little shredded coconut.
6
Bake for approximately 15-20 minutes until lightly browned. Remove from the oven, let cool on wire racks and enjoy!
7
Notes:
8
I save a tablespoon of the liquid for the glaze so as not to have to waste another egg to make a small amount of glaze.
9
You don't have to use whole wheat pastry flour if you don't have any but I think it adds a nice sweet earthy taste to the scones. You can even use regular whole wheat flour but it makes it a tiny bit heavier.

490

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 cups Whole Wheat Pastry Flour, 1/3 cups Granulated Sugar, 2 teaspoons Baking Powder, and more.

Yes, Coconut Cream 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 Cream Scones

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