Y’all. This is, hands down, my best scone recipe to date. I may just give up on making any other scone for the rest of my life…and I’m only 10% kidding on that one. Really.
Picture this: moist and flaky, dense and airy, with the perfect crumb. Tasting ever so lightly of coconut – but not overpowering. Buttery. Warm. Drizzled with a simple glaze, a pat of butter, or just eaten plain. Breakfast, lunch, or dinner. Crisp, chewy, crumbly.
Y’all, I know on here I can be a tad dramatic, but this scone takes the cake. And all I’m sayin’ is you need to make them STAT.
It’s love on a plate…and who can turn down love on a plate?
That’s what I thought…let’s get rollin’!
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp sea salt
- 5 Tbsp butter, cut into cubes and very cold
- 1 cup full-fat coconut milk (yes, you can use the coconut milk chunks) (you really should use full-fat if you want full flavor!)
- 1/2 cup shredded unsweetened coconut
Preheat your oven to 450. 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!