The BEST Coconut Scones Recipe: With Vanilla Bean Drizzle
Ingredients
For the Coconut Scones
- 2 cup all-purpose flour 240g
- ⅓ cup granulated sugar 65g
- 1 tbsp baking powder
- ½ tsp salt
- 9 tbsp salted butter, cold & cut into small cubes or ½ c. + 1 tbsp (128g)
- ¾ cup unsweetened shredded coconut 60g
- ½ cup cold regular milk or coconut milk 120g
- 1 large egg
- 1 tsp vanilla extract
For the Vanilla Bean Glaze
- ¾ cup powdered sugar 90g
- 1-2 tbsp milk or coconut milk
- 1 tsp vanilla bean paste or seeds from ½ vanilla bean
- ⅛ tsp salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk flour, sugar, baking powder, and salt. This is the foundation of the best scone recipe.
- Add the cold butter cubes and cut them in with a pastry cutter or your fingers until you get coarse crumbs with pea-sized bits. The extra tablespoon of butter makes these coconut scones extra tender.
- Add Coconut: Stir in the unsweetened shredded coconut for that tropical flavor.
- Whisk milk, egg, and vanilla extract in a small bowl. Pour into the dry mix and stir gently until just combined—a slightly sticky dough is perfect for this easy scone recipe.
- Turn onto a lightly floured surface and pat into a 1-inch thick circle (about 8 inches wide). Cut into 8 wedges. (See "Precut Circle vs. Separated Wedges" below for baking options!)
- Place wedges on the baking sheet (together or separated) and bake for 17 - 20 minutes, until lightly golden. Cool for 5 minutes on the sheet, then transfer to a rack.
- Whisk powdered sugar, 1 tablespoon milk, vanilla bean paste (or seeds) and salt. Add up to 1 more tablespoon milk if needed. Drizzle over cooled scones for that signature vanilla bean glaze.
Video
Notes
- Butter: Use cold butter (1/2 cup + 1 tbsp) for a rich, tender crumb—extra tablespoon boosts moisture.
- Milk Options: Stick with 1/2 cup cold regular milk, or swap for full-fat coconut milk for flavor, or coconut cream for a creamier texture.
- Dough: Mix until just combined—dough should be slightly sticky but hold together.
- Baking Time: Bake 15-18 minutes at 400°F, checking at 15 minutes for soft, springy centers to prevent dryness. Golden edges, not deep browning, mean they’re done.
- Baking Style: Score into wedges and bake as a circle for moister scones, or separate wedges 2 inches apart for crisp edges.
- Glaze: Start with 1 tbsp milk; add up to 1 more if needed for drizzle consistency—keeps it light and luscious.
- Storage: Keep in an airtight container—2 days at room temp, 5 days in fridge. Add a bread slice nearby (not touching) to retain moisture. Freeze unglazed up to 2 months; thaw and glaze later.
Nutrition
Serving: 1scone | Calories: 418kcal | Carbohydrates: 46g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 162mg | Sodium: 398mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g
Servings: 8 scones
Calories: 418kcal
