Coconut Scones With Shrimps-Avocado Salad Recipe

Name: Coconut Scones With Shrimps-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut-milk scones; 2 cups scones; 1 1/2 teaspoons baking powder; 1/2 cup salted butter; 1 egg; 1 tablespoon sugar; 80 milliliters coconut milk; Shrimp-avocado salad; 125g Greek yogurt; 60g yogurt; 1 teaspoon honey; 1 blood orange; 1 Fennel bulb; 1 avocado; 1 teaspoon Grated Fresh ginger; 1 tablespoon lime juice; 2 cups small shrimps; Pepper (optional)

Servings: persons

Coconut-milk scones
2 cups scones
1 1/2 teaspoons baking powder
1/2 cup salted butter
1 egg
1 tablespoon sugar
80 milliliters coconut milk
Shrimp-avocado salad
125g Greek yogurt
60g yogurt
1 teaspoon honey
1 blood orange
1 Fennel bulb
1 avocado
1 teaspoon Grated Fresh ginger
1 tablespoon lime juice
2 cups small shrimps
Pepper (optional)

1
["Preheat the oven on 400F.", "Stir together flour, yeast and diced butter in a bowl. In another bowl, beat the egg with the sugar then add the milk. Form the dough by combining both mixtures. Shape the scones and bake for 12-15 minutes.Let cool", "For the shrimp salad, peel and cut the oranges into dices. Set aside.
2
Only use the fennel bulb: cut the stalks (use them for another recipe) and trim the root end. Cut the bulb into quarters and then into very thin pieces.", "Cut the avocado in two and remove the kernel. Dice the avocado, put in a bowl and sprinkle with lime juice.", "In a bowl, whisk together yogurts, honey, fresh ginger and fennel slices. Season with some pepper if you want. Gently stir in the shrimps, avocado and orange. Refrigerate for an hour.", "When you're ready to serve, cut the scones in two and fill with the shrimp salad"]

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: Coconut-milk scones, 2 cups scones, 1 1/2 teaspoons baking powder, 1/2 cup salted butter, and more.

Yes, Coconut Scones With Shrimps-Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Scones With Shrimps-Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions