Scones are an underrated pastry that too often gets misrepresented in coffee shops. Many people have had dense, overworked, dry versions disguised as scones, which can turn them off entirely. A properly made scone balances textures: a buttery base with flaky, tender crumbs, and pockets of chewy or crunchy bits where ingredients like toasted coconut add contrast.
During my time in Portland I fell in love with perfectly baked scones from a local bakery. That experience spoiled me and shaped how I approach homemade scones: I focus on three essentials — quality ingredients, cold butter, and a gentle hand when mixing. These Coconut Cream Scones are built around that approach: toasted coconut flakes for chew and crunch, coconut cream for a silky richness, and a ginger-coconut glaze that adds a bright finish.
Choose an unbleached all-purpose flour and a high-quality European-style butter if you can; their flavors come through even with simple recipes. Unsweetened flaked coconut is ideal here because it toasts beautifully without adding extra granular sugar. For the coconut cream, select a thicker, less oily variety for a velvety texture in the dough and the glaze.
One of the most important process tips: do not overmix. The dough should look rough and ragged with small, visible chunks of butter. These butter pockets steam in the oven, creating lift and that tender, flaky structure scones are known for. If you overwork the dough you’ll lose those pockets and end up with dense, dry scones.
Recipe
Description
These Coconut Cream Scones combine toasted coconut flakes, silky coconut cream, and a ginger-coconut glaze for a rich, layered coconut flavor with a crumbly, textural crunch. They are ideal with afternoon tea or coffee and hold up well for sharing or gifting.
Ingredients
- Bob’s Red Mill Organic Unbleached White All-Purpose Flour — 2 ½ cups
- Granulated sugar — ¼ cup
- Baking powder — 1 tablespoon
- Salt — 1 teaspoon
- Ground ginger — ½ teaspoon
- Cold unsalted butter, cut into ½-inch cubes — ½ cup (1 stick)
- Eggs, at room temperature — 2
- Coconut cream — ½ cup
- Bob’s Red Mill Unsweetened Coconut Flakes — 1 cup (toasted)
Coconut Ginger Glaze
- Powdered (confectioners’) sugar, sifted — ½ cup
- Coconut cream — 1 to 2 tablespoons (to reach desired consistency)
- Ground ginger — ½ teaspoon
Instructions
For the Scones
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Spread the coconut flakes on an unlined baking sheet and toast for 5–7 minutes until golden and fragrant; watch closely so they don’t burn. Set aside to cool.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground ginger.
- Using a pastry cutter, two knives, or the paddle attachment on low speed, cut the cold cubed butter into the dry ingredients until the butter pieces are about the size of almonds. Small, visible butter chunks are desirable — do not overmix.
- Fold the toasted coconut into the flour-and-butter mixture.
- Whisk the eggs and coconut cream together until smooth.
- Add about two-thirds of the egg mixture to the dry ingredients and mix on low just until the dough begins to come together.
- Stir in the remaining egg mixture by hand. The dough should remain rough with some slightly dry patches; scrape the sides and bottom of the bowl to incorporate dry bits. Visible butter and floury bits preserve texture.
- Turn the dough onto a lightly floured surface and gently gather it into a rough disk about 7–8 inches across and 1 inch thick. The top should remain textured, not smooth.
- Use a 3-inch round biscuit cutter to stamp out scones, re-forming scraps as needed to use most of the dough.
- Place scones at least 2 inches apart on the prepared baking sheets. Bake for approximately 30 minutes, rotating the pans once, until the scones are golden brown and cooked through.
For the Glaze
- While the scones bake, sift the powdered sugar with the ground ginger, then whisk in 1 to 2 tablespoons of coconut cream until the glaze flows in a smooth ribbon from the whisk. Adjust coconut cream to reach desired drizzle consistency.
- Allow the baked scones to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack. Once mostly cool, spoon or drizzle the glaze over the tops and let it set for about 30 minutes.
Details
- Total time: about 1 hour
- Prep time: 30 minutes
- Cook time: 30 minutes
- Yield: 6 scones
