Coconut Scones (4 Ingredients)

These Coconut Scones are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Coconut Scones

These Coconut Scones are super simple, 4-ingredient sweet treats ready in under 25 minutes and made with no dairy and no eggs for a flaky and soft texture.

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Prep Time: 10 minutes mins

Cook Time: 13 minutes mins

Total Time: 23 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 scones

Calories: 379.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ½ cups Self-Rising Flour - (note 1)
• ▢ 1 can Coconut Condensed Milk - (11.25 oz) equivalent to 1 1/2 cup + 1 tablespoon (note 2)
• ▢ ½ cup Coconut Cream - canned (note 3)
• ▢ ½ cup Shredded Coconut (Unsweetened) - (note 4)

Optional

• ▢ 1 teaspoon Coconut Extract

Instructions

• Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
• In a mixing bowl add self-rising flour, condensed milk, coconut cream, shredded coconut, and coconut extract if used.
• Use a rubber spatula to stir and form a moist consistent scone dough.
• Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape. Use your hands to pat side and form a nice round shape.
• Brush the top with almond milk, and sprinkle some extra shredded coconut. Press with your hands to stick to the dough.
• Use a sharp knife to cut 8 triangles from the disc.
• Place each scone on the prepared baking sheet leaving them two inches apart. They rise in the oven.
• Bake the scones for 12-14 minutes at 425°F (230°C) or until golden brown on top and a toothpick inserted in the center of the scone comes out clean.

Notes

Note 1: To make your own, stir 2 and 1/2 cups of all-purpose flour with 5 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. This does NOT work with coconut flour, oat flour, or almond flour. 

Note 2: Regular condensed milk works if you use dairy in your kitchen, but it has no coconut flavor. You will have to add the optional coconut extract.

Note 3: Open the can of coconut cream, it will be thick and uneven with some liquid at the bottom and a thick top. Make sure you stir both parts very well before measuring them in the recipe. Or use full-fat canned coconut milk, and shake the can before opening and measuring.

Note 4: Or unsweetened desiccated coconut.

Storage: Store in an airtight container in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1scones | Calories: 379.4kcal | Carbohydrates: 59g | Protein: 9.3g | Fat: 12.2g | Saturated Fat: 9.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Sodium: 79mg | Potassium: 291.3mg | Fiber: 1.5g | Sugar: 29.6g | Vitamin A: 132.9IU | Vitamin B12: 0.2µg | Vitamin C: 1.7mg | Vitamin D: 0.1µg | Calcium: 149mg | Iron: 0.9mg | Magnesium: 29.7mg | Phosphorus: 187.5mg | Zinc: 1mg

Ingredients and Substitutions

You only need 4 ingredients to make these scones. Here’s how to pick and swap them.

• Self-Rising Flour – This provides the base structure for the scones and includes the necessary leavening. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Coconut Condensed Milk – This adds sweetness and moisture, and contributes to the scone’s flaky texture. Regular condensed milk also works, but you will need to add coconut extract.
• Coconut Cream – This adds richness and moisture to the scones. Full-fat canned coconut milk also works.
• Shredded Coconut – This adds texture and coconut flavor. Desiccated coconut also works.  

How to Make Coconut Scones

These scones are really easy to make. Here’s how in pictures.

Combine the dough ingredients in a large mixing bowl.

Place the dough on a baking sheet and form a thick disc.

Slice the dough disc into 8 equal triangles and separate them slightly.

Bake the scones for 12-14 minutes at 425 °F (230 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect scones.

• Condensed Milk Importance – Coconut condensed milk is essential for sweetness and texture. Coconut cream or evaporated coconut are not suitable substitutes.
• Coconut Flavor Boost – If using regular condensed milk, add coconut extract to maintain the coconut flavor.
• Coconut Cream Consistency – Thoroughly mix the coconut cream to ensure a smooth, even consistency.
• Dough Handling – Lightly flour your work surface to prevent the dough from sticking.
• Top Coating – Brush the scones with almond milk and sprinkle with shredded coconut for added flavor and texture.

More Scone Recipes

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