crinkly coconut scones

Fresh homemade scones sound so decadent and may seem a tad bit intimidating to make. But, I assure you that these coconut scones are so easy!

Biscuit Scone Recipe

Looking for a biscuit like scone recipe? Then these 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!

And, if you want to make something coconutEEEE and gluten free! Then here’s the fabulous easy GF Coconut Cake! Yes, a littl’ crunch, too! 

Best Recipes for Scones

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. And, that makes for the best recipes for scones. A recipe that you can bake as a ‘biscuit’ and one that will work for a traditional shaped scone. 

Buttermilk Scones Recipe

I’m using half and half in this recipe, but if you want to substitute buttermilk then there’s no problem. It’s going to be your buttermilk scones recipe with that simple change.  

Now, if you DO 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.

Scones without Heavy Cream

Half and half is precisely what it’s saying. Half cream. Half milk. That saves a few calories, as if we’re counting, in making scones without heavy cream. But, rest assured, sometimes I do indulge and use the heavy cream. 

Toasted Coconut Scones

Nothing’s better than coconut scones, and if you want more coconut simply toast some and put it on the top of the scones. Toasting brings out the flavor a tad bit, plus it adds a new hint of like ‘caramelization’ to my tastebuds. 

Moist Coconut Scones

If you want to keep these moist coconut scones really moist, then put them in a zip lock bag or container with a lid. They’re certainly good the next day. If you want to warm them, do it in the oven at a low temperature, about 200, for a few minutes. Or you can use a toaster oven also. 

Easy Scones Recipe

To keep these scones more on the crispy side, don’t cover completely in an air tight container. Yes, it’s an easy scones recipe, and will come out crunchy from the oven.

If you want to preserve some crunch, put in a plastic bag, but 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!

Easiest Scones Recipe

I used to be ‘afraid’ of making scones. For some reason, I thought it would be complicated. Difficult. Require some pastry training. Wrong. These are some of the easiest scone recipes you’ll find. 

Fresh Orange Cranberry Scones

Buttermilk Blueberry Scookies

Apple Filled Scone Cake

Dark Red Cherry Biscuit Scones

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

crinkly coconut scones

Yield: Makes: About 8-10 scone mounds

Fresh homemade scones sound so decadent and may seem a tad bit intimidating to make. But, I assure you that these coconut scones are so easy!

Print

Ingredients

• Preheat Oven to 350
• 2 cups flour, all-purpose, can substitute 1:to:1 GF flour
• ¼ cup coconut 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
• 1 cup fresh blueberries, optional

Instructions

1. Mix together in a large mixing bowl the flour, sugar, baking powder, and salt. Cut in (with fingers/hands) butter making a somewhat pebbly mixture. Add the coconut and blend.
2. Whisk together the egg and half and half. Add to the dry mixture. Combine into a thick slightly crumbly mixture.
3. 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.
4. Bake in a preheated 350 oven for about 18 to 22 minutes or until golden brown on top.
5. Remove and cool a few minutes. Serve immediately.

Notes

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

Every oven is subtly different regarding heat and the way it cooks. Adjust your timing accordingly.

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

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally