Coconut Scones

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-scones/ or scan the QR code here ➡️

Prep Time10

Cook Time13

Total Time21

Servings: scones

Calories: 379.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

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.

Nutrition