Description
Indulge in the tropical delight of Coconut Scones with Coconut Glaze, a perfect treat for breakfast, brunch, or afternoon tea. These fluffy scones are infused with sweetened shredded coconut and topped with a creamy coconut glaze that adds a luscious finish. Quick and easy to prepare, this recipe is ideal for those busy mornings or when you want to impress guests with minimal effort. The delightful combination of coconut flavors will transport your taste buds to a sunny paradise, making every bite an irresistible experience.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 cup sweetened shredded coconut (pulsed into crumbs)
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (cold, cut into pieces)
- ¾ cup coconut milk
- 1 large egg (room temperature)
- 1 tbsp water
- 1¼ cups powdered sugar (sifted)
- 1 tsp pure vanilla extract
- 2–3 tbsp coconut milk
- toasted shredded coconut (as needed for garnish)
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine flour, shredded coconut, sugar, salt, and baking powder.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Create a well in the center and pour in the coconut milk; mix gently until just combined.
- Turn out the dough onto a floured surface and shape it into a circle about ¾ inch thick.
- Cut into triangles and chill on a parchment-lined baking sheet for 30 minutes.
- Bake for 20-25 minutes until golden brown; cool on a wire rack.
- Prepare the glaze by whisking powdered sugar with coconut milk and vanilla; drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 scone
- Calories: 270
- Sugar: 12g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg