Coconut Scones with Raspberry or Cherry

Elevate your breakfast or afternoon tea with these irresistibly tender Coconut Scones with Raspberry or Cherry Preserves, a tropical twist on a classic treat. Made with a blend of shredded coconut and creamy coconut milk, these scones are delightfully soft and subtly sweet, with a golden, buttery crust. The rich coconut flavor pairs beautifully with a dollop of tangy raspberry or cherry preserves, creating a perfect balance of flavors in every bite. Easy to make in under 35 minutes, this recipe is ideal for impressing guests or indulging in a moment of self-care. Best served warm and optionally dusted with powdered sugar, these scones are both a comforting and elegant addition to your baking repertoire.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter (cold and cubed)
• 0.75 cups shredded coconut (unsweetened or sweetened, depending on preference)
• 0.66 cups coconut milk (well-shaken)
• 1 teaspoon vanilla extract
• 0.75 cups raspberry or cherry preserves
• 1 large egg
• 2 tablespoons optional: powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the shredded coconut.

Step 5

In a separate bowl, mix together the coconut milk and vanilla extract.

Step 6

Gradually add the wet ingredients to the dry mixture, stirring gently with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky.

Step 7

Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring it together. Pat the dough into a round that is about 1-inch thick.

Step 8

Using a sharp knife or a bench scraper, cut the dough into 8 wedges and transfer them to the prepared baking sheet, leaving 1-2 inches of space between each wedge.

Step 9

In a small bowl, whisk the egg and brush the tops of the scones with the egg wash.

Step 10

Bake in the preheated oven for 18-20 minutes, or until golden brown on top.

Step 11

Once baked, remove the scones from the oven and let them cool slightly on a wire rack.

Step 12

Serve warm with raspberry or cherry preserves on the side. Optionally, dust with powdered sugar before serving for a touch of sweetness.

Nutrition Facts

Serving size	(873.8g)

Amount per serving	% Daily Value*
Calories	2966.8

Total Fat 159.2g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 2149.3mg	0%
Total Carbohydrate 359.7g	0%
Dietary Fiber 17.9g	0%
Total Sugars 152.6g
Protein 37.3g	0%

Vitamin D 53.8IU	0%
Calcium 170.8mg	0%
Iron 16.3mg	0%
Potassium 1048.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 4.9%

Carbs: 47.6%