These soft and tender Creamy Coconut Scones are loaded with toasty coconut and creamy coconut icing drizzled on top!
Coconut seems to be a very polarizing ingredient. Some love it, others hate it. I, myself am not a huge fan, but I think coconut can be good in the right place. For example, in these Chewy Coconut Oatmeal Cookies, the coconut is a very welcome ingredient. I have heard many people who don't like coconut have enjoyed those cookies greatly!
Coconut is also very welcome in Homemade Nanaimo Bars and Mint Nanaimo Bars and don't forget these rich and creamy Coconut Cream Tarts. My Pineapple Coconut Banana Muffins are also a great recipe to make if you like coconut.
⭐️ Why You Need to Make This Recipe
- Flavor - These scones have a delicate coconut flavor that is not overpowering but compliments the rich and buttery scones well.
- Texture - The butter and heavy cream make these scones so soft and tender; no tough scones here!
- Serving - Coconut scones are delicious served with afternoon tea or coffee. Or they would be the perfect quick treat for breakfast or brunch!
🧈 Ingredients
Here are the ingredients needed to make these coconut cream scones.
Ingredient Notes
- Butter - It is important to start with cold butter to properly work it into the dough without it getting too soft and melting.
- Coconut - Shredded coconut is added to the dough and added to the tops of the scones, toasting beautifully as it bakes. Coconut extract also amps up the coconut flavor!
- Cream - Heavy whipping cream makes for the best rich and tender scones, like my Pumpkin Spice Scones!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, sugar, and baking powder. Add the cold cubed butter.
Step 2: Work the butter into the combined dry ingredients using a pastry cutter until the pieces of butter are the size of peas. Add 2 tablespoons of the shredded coconut.
Step 3: In a separate bowl, whisk together the heavy cream, egg, coconut extract, and vanilla.
Step 4: Add the combined wet ingredients to the flour/butter mixture and mix just until a loose dough forms. Turn onto the countertop and gently knead and press the dough together.
Step 5: Separate the dough into 3 equal portions and shape each into a round about 1 inch thick and 3 inches in diameter. Slice each round into quarters and top each scone with the remaining 2 tablespoons of shredded coconut, pressing the coconut into the tops of the scones.
Step 6: Arrange the scones on a baking pan and bake in a preheated oven for 12-14 minutes or until the coconut is toasted and the scones are golden on top.
Step 8: While the scones are cooling down slightly, whisk together the powdered sugar, cream, and coconut extract to make the icing. Drizzle over the slightly cooled scones.
😋 More Scone Recipes
Looking for other recipes for tasty scones? Try these:
If you tried these Creamy Coconut Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Creamy Coconut Scones
Equipment
- baking sheet
- parchment paper
- large mixing bowl
- measuring cups
- whisk
- pastry cutter
Ingredients
For the Scones:
- 2 ¼ cups all-purpose flour
- ½ cup granulated white sugar
- 1 tablespoon baking powder
- ¾ cup cold salted butter * cubed
- ½ cup heavy cream
- 1 whole egg
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- ¼ cup unsweetened shredded coconut (divided)
For the Icing:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon coconut extract
Instructions
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.
Notes
- Add ⅜ teaspoon of salt to the dry ingredients if using unsalted butter.
Taryn
I'm not always a huge coconut person either, but someone gave us a GINORMOUS (is that a word?) bag of coconut, so we've been making ALL the coconut things these days. This was today's use-up-the-coconut recipe. 😂 But boy, are they scrumptious!! I didn't have any coconut extract, but I made do with some almond extract and extra shredded coconut. They are so soft and yummy, and the icing is the best.
Naomi
Haha, awesome!! Almond extract would be so yummy with coconut! I’m happy to hear that you enjoyed them!