Best Coconut Oat Scones Recipes

COCONUT SCONE COOKIES

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl. Stir with a fork to combine.
• Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it's evenly dispersed and approximately pea-sized.
• Stir together 1/3 cup coconut cream, vanilla, and coconut extracts. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the coconut.
• Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
• Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze.
• Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut. Store in an airtight container. Enjoy!

COCONUT OATMEAL RAISIN SCONES

Steps:

• Preheat oven to 450F with the rack in the middle position.
• Whisk the milk, cream, and egg together in a large measuring cup.
• Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine a few times.
• Add 10 Tablespoons of the chilled butter, cut into 1/4 inch chunks, across the flour (reserve one tablespoon of butter for later). Process the mixture until in looks like coarse cornmeal.
• Put the flour mixture in a large bowl. Add the oats, raisins, and coconut. Stir to combine.
• Add the milk mixture and stir until fully incorporated. The dough will be very thick.
• Option 1: For a round, clean edge, use a round cake pan. Press the dough into the pan in an even layer. Press firmly to make sure the dough is sticking together. Flip the pan over and forcefully tap the pan against a cutting board or clean counter, and the dough should come out in a clean, round disc. You may need to use a lot of force to get it out. You can also spray with nonstick spray first if desired just in case.
• Option 2: On a lightly floured cutting board, pour out the dough and press into a disc approximately 9 inches wide. Make it as even as possible.
• Using a knife, cut the disc like you would a pizza into 8 wedges.
• Melt the remaining 1 Tablespoon of butter in a small bowl or cup. Brush it across the top of the scones. Sprinkle the scones with some granulated sugar as desired.
• Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. Leave space between them as they will expand.
• Bake the scones until cooked through, approximately 12-15 minutes.
• Remove from the oven and let cool at least 10 minutes. The scones can be served warm or at room temperature.

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!