coconut scones

crinkly coconut scones

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Crinkly coconut scones hit on all the ‘it’ factors when you take each bite! There’s a little bit of crunch. There’s the tender flakiness of the scones. And, then there’s a subtle sweetness that makes this scone perfect with hot tea or coffee!

What I love about these crinkly coconut scones is that they really don’t ‘look’ like scones, but more like a big unstructured biscuit. So, we can call them biscuit scones. Now, if you want the more traditional scone look, then simply sprinkle some flour on your clean working surface and shape the dough and flatten it into about a one and a half to two inch big round ‘pancake’, then cut your scone wedges and bake.

To keep these scones more on the crispy side, don’t cover completely in an air tight container. If you put in a plastic bag, leave it somewhat open. These scones will keep for about 24 hours and be real good. You’re on your own if longer than 48 hours. I’ve topped ours with a homemade quick and easy blueberry lemon sauce, but you can drizzle with honey, use your favorite jam or jelly, whipped cream, cream cheese, mascarpone or whatever!

Here’s another of my amazing scone recipes: Pineapple Rosemary Scones!  xoxo ~ally

coconut scones

crinkly coconut scones

Yield: 8+ folks


  • Preheat Oven to 350
  • Makes: About 8-10 scone mounds
  • 2 cups flour, all-purpose
  • ¼ cup sugar
  • 1 Tbl. + 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 6 Tbl. butter, unsalted, chilled and cut into about eight pieces
  • ½ cup coconut, unsweetened
  • ½ cup half and half
  • 1 farm fresh egg


  • Mix together in a large mixing bowl the flour, sugar, baking powder, and salt. Cut in butter making a somewhat pebbly mixture. Add the coconut and blend.
  • Whisk together the egg and half and half. Add to the dry mixture. Combine into a thick slightly crumbly mixture.
  • Line a baking sheet with parchment paper. Drop scoops of the thick batter on the cookie sheet and leave a couple of inches between each. Gently press and flatten just a tad the dough mounds.
  • Bake in a preheated 350 oven for about 12 to 15 minutes or until golden brown on top.
  • Remove and cool a few minutes. Serve immediately.


You can add other tasties to these scones if you don't like coconut. Try cranberries, dried blueberries, nuts, poppyseeds.

If you want to substitute non-dairy for the half and half, add coconut milk. Buttermilk can also be used.

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coconut scones


  1. They sounds delicious! I am dreaming about what I want to top them with.

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