Can I use regular flour instead of self-rising flour?

Yes! If you don’t have self-rising flour, you can make your own by mixing all-purpose flour with baking powder and salt.

Can I add fruit to my coconut scones?

Absolutely! Diced fresh or dried fruits like pineapple, mango, or cranberries can be added for fantastic flavor.

How can I ensure my scones are fluffy?

Using cold ingredients and mixing the dough gently will help achieve fluffy scones.

Do I need to let the dough rest?

It’s not necessary to let the dough rest. Scones are best when they are made and baked quickly.

Can I make these scones vegan?

Yes! You can substitute coconut cream for a non-dairy cream and use a plant-based milk as a brush for the tops.

Coconut Scones

Name: Coconut Scones
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Tropical
Ingredients: 2 1/2 cups self-rising flour; 1 can (11.25 oz) coconut condensed milk; 1/2 cup coconut cream (canned); 1/2 cup shredded coconut (unsweetened); 1 teaspoon coconut extract; Almond milk (for brushing); Extra shredded coconut (for topping)

Description

These Coconut Scones are soft, fluffy, and full of tropical flavor. Made with coconut condensed milk, coconut cream, and shredded coconut, they’re easy to make and perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

2 1/2 cups self-rising flour
1 can (11.25 oz) coconut condensed milk
1/2 cup coconut cream (canned)
1/2 cup shredded coconut (unsweetened)

Optional Add-Ons:

1 teaspoon coconut extract
Almond milk (for brushing)
Extra shredded coconut (for topping)

Instructions

Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper and lightly oil them.
In a large bowl, combine the flour, coconut condensed milk, coconut cream, shredded coconut, and coconut extract if using. Mix gently with a rubber spatula until a soft dough forms. Do not overmix.
Lightly flour your work surface and place the dough on it. Sprinkle a little flour on top to prevent sticking.
Roll the dough to about 1/2–3/4 inch (1.2–2 cm) thick. Shape into a round disc with smooth edges.
Brush the top of the dough with almond milk. Sprinkle extra shredded coconut on top and press gently so it sticks.
Cut the disc into 8 triangles using a sharp knife.
Place the scones on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to 4 days.

Notes

Use full-fat canned coconut cream for the best texture.
Overmixing the dough can make the scones dense; stir just until combined.
Try adding lime zest or a drizzle of glaze for extra flavor.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baked
Cuisine: Tropical

Nutrition

Serving Size: 1 scone
Calories: 240
Sugar: 12g
Sodium: 140mg
Fat: 10g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: coconut scones, tropical scones, coconut cream scones, dairy-free scones, brunch pastry