Spiced Coconut Scone Recipe

When choosing a great scone to go with a favorite cup of tea, you can't go wrong with a coconut scone recipe. Especially one filled with shards of toasted coconut, laced with fragrant coconut extract, and drizzled with a sweet coconut nutmeg glaze.

With so much coconut goodness going on, this coconut scone recipe may give the impression that it is complicated. Thankfully, it's easy-peasy and can be whipped up in no time at all.
You can toast the coconut ahead of time, so it's cooled enough to be mixed into the scone dough. The glaze can be made early as well. Just be sure to keep the container sealed, so the surface doesn't dry out and crackle.
This coconut scone recipe is just right for treating yourself to something extra special or for taking center stage at a gathering.
If you love coconut as much as I do, you can turn the occasion into a full-blown coconut tea party and accompany these lovely scones with an array of decadent coconut desserts.
Try our stunning Lavender Coconut French Macaron Cake recipe, fragrant Coconut Lime Cookies with Cream Cheese Filling, or Coconut Meringue Cookie Bites recipe for a truly festive get-together.

How to Make Coconut Scones

Although you can use shredded coconut in these scones, desiccated coconut gives the scones rich coconut flavor without too much sweetness. I also like to toast it for an even greater depth of flavor and lovely color.
Just dry fry the desiccated coconut in a frying pan over medium heat, stirring often to make sure it toasts evenly. Allow it to cool completely before adding it to the scone dough. Otherwise, it will melt the cold butter and make the scones heavy instead of flaky and tender.
While the coconut in the batter would be flavorsome enough on its own, I like to take it a few steps further with coconut extract, vanilla extract, and a bit of freshly ground nutmeg. The spicy notes of the nutmeg enhance the coconut and make this scone truly special.

Topping, Glaze, and Other Additions

These scones have a double layer of deliciousness on their crust. Before baking, I brush them with beaten eggs and sprinkle an even layer of raw sugar. This provides a beautiful sparkle and crunch once they're baked.
Then, when I'm ready to serve, I drizzle each scone with a coconut nutmeg glaze. The flecks of nutmeg make the glaze so beautiful, and the coconut extract adds a heavenly fragrance.
This coconut scone recipe stands up well on its own, and the scones can be eaten plain or with a slick of salted butter.
If you want to make them extra delightful, consider splitting them in half before adding a dollop of sweetened whipped cream and a spoonful of preserved peaches or pears. This combination makes a pretty divine weekend breakfast with the family or good friends.

Tea Pairings

These coconut scones are divine with one of our warm and cozy coconut teas.
Try one fresh out of the oven with a steaming cup of Coconut A La Crème black tea with creamy vanilla, fresh coconut pieces, and crisp Ceylon black tea.
Coconut Macaron dessert tea with pieces of coconut and almond in a blend of black tea and honeybush is also a great choice.
Or, try Uplifting Coconut Chai, an Assam black tea laced with coconut, cardamom, ginger, cinnamon, lemongrass, clove, black pepper, and cocoa nibs.