Coconut Scones

Freshly baked scones on white serving tray.

Course: Breakfast, Snack

Cuisine: English

Keyword: coconut scones, scones

Servings:

Calories: 341kcal

Author: Laureen King

These scones are light and slightly chewy with a subtle coconut flavor. Perfect for breakfast, brunch or afternoon tea.

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Ingredients

4 cups all purpose flour
5 teaspoons baking powder
½ teaspoon Kosher salt
¾ cup granulated sugar
1 cup flaked sweetened coconut
1 cup unsalted butter chilled cut into ¼ inch cubes
2 large eggs
¾ cup milk (2%)

Instructions

Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Stir in one cup of sweetened coconut flakes. Unsweetened shredded coconut can also be used.
If you have a food processor, transfer the flour mixture and add the cold butter. Pulse the ingredients about five or six times until the dough resembles rough crumbs. Return it to the mixing bowl. Alternatively, you can achieve the same result by cutting the butter into the flour mixture using a pastry cutter or a fork.
In a small bowl whisk together two large eggs and ¾ cup of 2% milk. Pour into the flour and butter mixture. Continue to combine with pastry blender until the dough comes together. Use your hands to form the dough into a disk.
Now it's time to knead the dough. Place it on a well-floured surface and gently pat it down into a rectangle (approximately one inch thick). Fold it over and pat it down again. Repeat this process eight to ten times. Cover the dough loosely with a kitchen towel, letting it rest for 30 minutes.
After the dough has rested, return it to a well-floured surface and gently pat it down into a rectangle (about half an inch thick this time). To form the scones use a 1 ½ inch biscuit cutter to cut the dough into circles. A cookie cutter or large glass will also work. Avoid twisting the cutter. This can crimp the edges and hinder the rise of the scones.
Place the scones onto a baking sheet that has been lined with parchment paper. Bake at 400º F for 10- 15 minutes and turn golden brown.

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