Diese Kokosnuss-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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Kokosnuss-Scones
Diese Kokosnuss-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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Portionen: 8 Scones
Kalorien: 379.4 kcal
Inhaltsstoffe
- 2 ½ Tassen Selbstaufsteigendes Mehl - (Anmerkung 1)
- 1 können. Kokosnuss-Kondensmilch - (11.25 oz) equivalent to 1 1/2 cup + 1 tablespoon (note 2)
- ½ Tasse Kokosnuss Creme - canned (note 3)
- ½ Tasse Geriebene Kokosnuss (ungesüßt) - (Anmerkung 4)
Optional
- 1 Teelöffel Kokosextrakt
Anleitungen
- Den Backofen auf 230 °C (425 °F) vorheizen. Zwei große Backbleche mit Backpapier auslegen. Das Papier leicht mit Öl besprühen. Beiseite stellen.
- 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.
Notizen
Hinweise 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 glutenfreier Umwandler but don’t forget the baking powder. This does NOT work with coconut flour, oat flour, or almond flour.
Hinweise 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.
Hinweise 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.
Hinweise 4: Or unsweetened desiccated coconut.
LagerungIm Kühlschrank in einem luftdichten Behälter bis zu 4 Tage haltbar.
Ernährung
Portion: 1Scones | Kalorien: 379.4kcal | Kohlenhydrate: 59g | Eiweiß: 9.3g | Fett: 12.2g | Gesättigte Fettsäuren: 9.2g | Mehrfach ungesättigtes Fett: 0.5g | Einfach ungesättigte Fettsäuren: 1.6g | Natrium: 79mg | Kalium: 291.3mg | Ballaststoffe: 1.5g | Zucker: 29.6g | Vitamin A: 132.9IU | Vitamin B12: 0.2ug | Vitamin C: 1.7mg | Vitamin D: 0.1ug | Kalzium: 149mg | Eisen: 0.9mg | Magnesium: 29.7mg | Phosphor: 187.5mg | Zink: 1mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
You only need 4 ingredients to make these scones. Here’s how to pick and swap them.
- Selbstaufsteigendes Mehl – 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 glutenfreier Umwandler Vergiss aber das Backpulver nicht.
- Kokosnuss-Kondensmilch – 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.
- Kokosnuss Creme – This adds richness and moisture to the scones. Full-fat canned coconut milk also works.
- Kokosraspeln – 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.
Die Teigzutaten in einer großen Rührschüssel vermengen.
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).
Carines Backtipps
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.
- Teigverarbeitung – Lightly flour your work surface to prevent the dough from sticking.
- Deckbeschichtung – Brush the scones with almond milk and sprinkle with shredded coconut for added flavor and texture.
They are delicious and super easy to make.
Thank you so much for sharing and another great recipe.
Vielen Dank für das tolle Feedback!
Hello I don’t have coconut milk now,can I use almond milk? thank your
There’s no milk used in this scone recipe. You need coconut condensed milk, and coconut cream. Both are not swappable by any plant-based milk I am sorry.
I only had a 320g can of coconut condensed milk (your recipe above says 400g can), so I added a little bit more coconut cream as I thought it would be too dry. It turned out too wet and sticky, so I added more flour. Still couldn’t get it to rolling consistency, so I used a cookie scoop and put them in mounds on the tray.
The first batch baked in 9 minutes at 230°C and they were getting too brown on top. For the second batch I lowered the temp to 200°C fan forced and they were done in 12 minutes.
I went back and watched your video again and it was then that I noticed you used a 320g can of coconut condensed milk! Perhaps you can change your written recipe to reflect this.
Despite all this, the taste was great! I didn’t have coconut extract but I will add it next time. I look forward to trying some of your other recipes. Thanks
The recipe says 11.25 oz or 1 1/2 cup or 320 g/ml.
Love this coconut scone
Gern geschehen!
Vielen Dank!
My pleasure, enjoy the recipe.
Which brand stick butter do you like best for baking?
The recipe has no butter, and since all my recipes are dairy-free I don’t use butter. I am sometimes baking with dairy-free alternatives like flora or nuttelex.
Amazing and super delicious.
I was a bit worried it will be too sweet due to the condensed milk. But the sweetness was the right amount.
That’s so amazing to hear, thank you!
very simple and nice recipe
Vielen Dank!
Would this work with blueberries? Or what other substitute could I use for the coconut?
Absolutely, you can remove the coconut and add up to 3/4 cup blueberries.
Amazing. Big hit with the whole family, including my granddaughter, who doesn’t like coconut!
Vielen Dank!