The Ultimate Coconut Scones

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’!

THE ULTIMATE COCONUT SCONES

• 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!

Have I mentioned these are perfect and fail-proof yet?  Oh, I did?  About a million times?  Good – just wanted to make sure y’all were listening

Tagged as: breakfast, breakfast foods, coconut milk, coconut scones, how to bake the perfect scone, pastries, perfect scone, shredded coconut, the ultimate coconut scone, unsweetened coconut