These Coconut Cream Mini Scones are soft & tender with toasty coconut and a creamy coconut icing drizzled on top! The small size of these scones makes them perfect for tea time!
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.
In a separate bowl, whisk together the whipping cream, egg, and coconut extract. 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 2 rounds, each about ¾ inch thick. Sprinkle the shredded coconut on top and lightly press into the dough, then cut each round into 8 equal slices (16 in total) and place on the prepared baking sheet, 1 inch apart.
Bake in the preheated oven for 9-11 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.