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Creamy Coconut Scones

Knead Some Sweets Verified

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Ingredients

Warning0 allergens identified

Creamy Coconut Scones

For the Scones:

2 ¼ cups all-purpose flour

½ cup granulated white sugar

1 tbsp baking powder

¾ cup cold salted butter*cubed

½ cup heavy cream

1 whole egg

1 tsp coconut extract

1 tsp vanilla extract

¼ cup unsweetened shredded coconut(divided)

For the Icing:

1 cup powdered sugar

3 tablespoons heavy cream

½ tsp coconut extract

Instructions

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To make the Scones

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk together flour, sugar, and baking powder in a large mixing bowl. Cut in the cold cubed butter with a pastry cutter until the pieces of butter are the size of peas. Stir in 2 tablespoons of shredded coconut.

In a separate bowl, whisk together the whipping cream, egg, coconut extract, and vanilla. Add this to the flour/butter mixture and stir until just incorporated. Turn onto a lightly floured counter and knead just until the dough comes together, being very careful not to overmix.

Shaped the dough into 3 rounds, each about 1 inch thick. Slice each round into 4 quarters and sprinkle with the remaining 2 tablespoons of shredded coconut on top and lightly press it into the dough, then place on the prepared baking sheet, 1 inch apart.

Bake in the preheated oven for 10-16 minutes or until the coconut topping is toasted and the undersides of the scones are golden brown. Let cool on the baking sheet before topping with the icing (recipe below) or serve as is. Enjoy!

To make the Icing

Whisk together the powdered sugar, whipping cream, and coconut extract until smooth. Drizzle or pipe onto the cooled scones.

Nutrition

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Tips & Tricks (5)

Freeze Your Butter Properly ❄️
Cut cold salted butter into small cubes and freeze for 15 minutes before mixing to ensure tender, flaky scones with distinct layers instead of dense crumbs.
Toast the Coconut First 🥥
Lightly toast the unsweetened shredded coconut in a 325°F oven for 5-7 minutes before adding to the dough to intensify its nutty flavor and eliminate any moisture that affects texture.
Don't Overmix the Dough 🙅
Mix your dry ingredients and butter just until the mixture resembles coarse breadcrumbs, then gently fold in wet ingredients minimally to avoid developing gluten and creating tough scones.
Use Heavy Cream Strategically 🍶
Reserve 2 tablespoons of heavy cream to brush on top of scones before baking for a beautiful golden exterior and enhanced richness.
Balance Your Extracts 🎯
Use coconut extract sparingly (about 1 teaspoon per batch) since it's concentrated; excess can create an artificial taste that overpowers the delicate toasted coconut flavor.