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.
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.
Coconut Scones Recipe
- 1/2 cup plus 2 tablespoons desiccated coconut
- 2 cups all-purpose flour, sifted
- 1 teaspoon fine sea salt
- 3 tablespoon granulated sugar
- 4 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 cup cold butter, cut into pieces
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 egg, beaten (for brushing tops of scones)
- 1 1/2 tablespoon raw sugar
- 4 tablespoon powdered sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon coconut extract
Preheat oven to 400 degrees Fahrenheit.
Place coconut in a dry frying pan over medium heat. Stirring constantly, heat coconut until lightly toasted, then remove from heat. Pour coconut into a heat-proof bowl and let cool. Scoop out 2 tablespoons worth and set aside for topping.
In a large bowl, add remaining coconut, flour, salt, sugar, baking powder, and nutmeg and stir together until well blended.
Add butter and cut in until the mixture resembles coarse sand.
In a large cup, beat together milk, 1 egg, and extracts. Pour into the flour mixture and toss gently with a fork just until there's no dry flour visible.
Turn mixture onto a lightly floured surface and knead gently only until dough forms. Press into a circle about 1-inch thick and cut into 8 equal wedges.
Cover the baking sheet with parchment paper and arrange scones 1-2 inches apart. Brush with beaten egg and sprinkle with raw sugar.
Bake for 12 minutes, or until tops are golden, then remove and let cool for 5 minutes to serve warm or completely to save for later.
Meanwhile, stir together powdered sugar and nutmeg in a small bowl. Add extract and just enough milk to form a thick glaze.
When ready to serve scones, set one on a plate, drizzle with glaze and sprinkle with toasted coconut. Serve with softened salted butter or lightly sweetened whipped cream.