| Level: | Easy |
| Total: | 40 min |
| Prep: | 23 min |
| Cook: | 17 min |
| Yield: | 20 |
Ingredients
- 4 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar, plus more for sprinkling
- 2 cups shredded coconut
- 3 sticks cold unsalted butter, cubed
- 1 cup unsweetened coconut milk
- 4 large eggs, lightly beaten
- 1 teaspoon coconut extract
- 2 cups pecans, finely chopped
- 2 tablespoons unsweetened coconut milk
- 1/4 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- 1/2 to 1 cup confectioners’ sugar
Instructions
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners’ sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 411 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 74 mg |
| Sodium | 217 mg |
Reviews
Make these every year
I took good advantage of some reviews and got delicious scones. I did double the sugar, and yet there were not too sweet, so I glazed them twice. I used a little bit fewer pecans, following Daniel’s comment. It worked so well!
I also left the dough in the fridge resting for half an hour. I will definitely make them again. The texture is very soft, and the glaze on top tastes great! Thanks for this recipe.
I also left the dough in the fridge resting for half an hour. I will definitely make them again. The texture is very soft, and the glaze on top tastes great! Thanks for this recipe.
OMG these are heavenly! Very light, flaky and full of coconut flavor. As was said earlier, they’re not too sweet, but with the glaze you don’t need that. My partner is from Puerto Rico, so he loves anything and everything with coconut. I feel like we’re about to eat the whole pan in one sitting, and I made just half the recipe! Definitely saving this to bake again.
I used canned coconut milk. It turned out great. I would like to mention that these are not really sweet so if you’re looking for a typical oversweet American scone, this is not it. I ended up doubling the glaze and literally covered the tops of them. They turned out really good. One note, the pecans I felt distracted from the coconut taste so next time I will cut this down to only one cup of pecans instead of two like the recipe called for. Will make these again!
Really hate it when recipe writers don’t specify whether the coconut milk is canned or refrigerated. They are completely different so it would be really helpful to know which to use–especially since the refrigerated kind has become so popular in the last 10 years. I would guess the recipe intends the canned variety, but would appreciate any comments on what people have used.
Wow this recipe is the best scones recipe I have made so far. The texture is crumbly and soft. This is a keeper for sure. Thanks for crafting and sharing this recipe!
OMG! These are the bomb! Could not stop eating them. What a fantastic scone and could not be easier. This recipe is a keeper. If you love Coconut and scones you will enjoy them. So moist unlike other scone recipes.
This recipe produces a lot of scones, and the texture is perfect – soft on the inside and a bit crunchy on the outside. I was a little disappointed with the lack of sweetness, even using sweetened coconut flakes. Next time I plan to double the sugar and I think they’ll be great!
I have made these many times – ever since this recipe was published in the Food Network Magazine – several years ago. Love this recipe – easy to make and great for a crowd or to take to work. A favorite by far for a twist on the scone. Easy to tweak with nuts, cranberries or what I have on hand if desired.
Made these two years in a row for a family reunion. They were a huge hit each time. People were bagging the leftovers in zip locks as quick as they could to take some home.