Coconut Scones

I have relied on these tropical scones for years to get me through mornings and midday snack times!

Coconut Scones

6 servings

2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 TB margarine or vegan spread, cut into small pieces
1/2 cup coconut milk (from the can so it’s thicker)
Add about 1/2 cup shredded coconut

Preheat oven to 400 degrees

Mix the dry ingredients: flour, sugar, baking powder, and salt
Crumble in your butter till incorporated well and butter is in small pieces
Add shredded coconut here (for extra flavor, toast the coconut first)
Last, add coconut milk

Bring dough all together and turn out onto a floured surface
Cut scones out and bake for 10-15 minutes
I always like to handle the dough a little longer so the scones are a tad tougher
My preference is scones should be tougher and biscuits should be lighter


I have always used margarine for all my baking but you can certainly use butter
You can either toast or not toast your coconut, I tried both and leaving it un-toasted makes the scones taste sweeter and moister
Toasting the coconut makes them less moist but gives the scones more color

Coconut Scones- The Kitchen BistroCoconut Scones- The Kitchen BistroCoconut Scones- The Kitchen Bistro


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