The BEST Coconut Scones Recipe: With Vanilla Bean Drizzle

These Coconut Scones with Vanilla Bean Glaze are your new go-to—flaky, tender, and packed with tropical vibes thanks to a little extra butter (1/2 cup + 1 tbsp) and a sweet, light glaze. They’re super easy to whip up in just over 30 minutes, perfect if you’re after the best scone recipe with a cozy-exotic twist!

Course Breakfast

Cuisine American

Keyword coconut, scone, vanilla bean

Prep Time 15

Cook Time 17

Total Time 32

Servings scones

Calories 418kcal

Ingredients

For the Coconut Scones

2 c. all-purpose flour (240g)
⅓ c. granulated sugar (65g)
1 tbsp baking powder
½ tsp salt
9 tbsp unsalted butter, cold & cut into small cubes or ½ c. + 1 tbsp (128g)
¾ c. 60g sweetened shredded coconut
½ c. cold regular milk (120ml) or coconut milk
1 large egg
1 tsp vanilla extract

For the Vanilla Bean Glaze

¾ c. powdered sugar (90g)
1-2 tbsp milk or coconut milk
1 tsp vanilla bean paste or seeds from ½ vanilla bean
pinch 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 flair.
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