Coconut Scones with Raspberry or Cherry
Elevate your breakfast or afternoon tea with these irresistibly tender Coconut Scones with Raspberry or Cherry Preserves, a tropical twist on a classic treat. Made with a blend of shredded coconut and creamy coconut milk, these scones are delightfully soft and subtly sweet, with a golden, buttery crust. The rich coconut flavor pairs beautifully with a dollop of tangy raspberry or cherry preserves, creating a perfect balance of flavors in every bite. Easy to make in under 35 minutes, this recipe is ideal for impressing guests or indulging in a moment of self-care. Best served warm and optionally dusted with powdered sugar, these scones are both a comforting and elegant addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (cold and cubed)
- 0.75 cups shredded coconut (unsweetened or sweetened, depending on preference)
- 0.66 cups coconut milk (well-shaken)
- 1 teaspoon vanilla extract
- 0.75 cups raspberry or cherry preserves
- 1 large egg
- 2 tablespoons optional: powdered sugar (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded coconut.
In a separate bowl, mix together the coconut milk and vanilla extract.
Gradually add the wet ingredients to the dry mixture, stirring gently with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring it together. Pat the dough into a round that is about 1-inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges and transfer them to the prepared baking sheet, leaving 1-2 inches of space between each wedge.
In a small bowl, whisk the egg and brush the tops of the scones with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
Once baked, remove the scones from the oven and let them cool slightly on a wire rack.
Serve warm with raspberry or cherry preserves on the side. Optionally, dust with powdered sugar before serving for a touch of sweetness.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 152.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 171 mg | 13% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
