The BEST Coconut Scones Recipe: With Vanilla Bean Drizzle

Prep Time:15

Cook Time:17

Total Time:32

Servings: scones

Preheat your oven to 425°F 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.
Stir in the shredded cocont
In a small bowl, whisk milk, egg, and vanilla extract. Pour into the dry mix and stir gently until just combined.
Turn onto a lightly floured surface and pat into a 1-inch thick circle (about 8 inches wide) or 2 circles for mini scones. Cut circle(s) into 8 wedges.
Place wedges on the baking sheet (together or separated) and bake for 17 - 20 minutes (16 - 19 minutes for mini scones), until lightly golden. Cool for 5 minutes on the sheet, then transfer to a rack.
Whisk powdered sugar, milk, vanilla bean paste (or extract), and salt. Add up to 1 more tablespoon milk if needed. Drizzle over cooled scones.

Butter: Use cold butter for a rich, tender crumb—extra tablespoon boosts moisture.
Milk Options: Swap for regular milk 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 425°F, checking at 15 minutes. 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 2 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.