Go Back
To make these delightful strawberry coconut scones, you need just a few simple ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1/2 cup shredded coconut (sweetened or unsweetened) - 1 cup fresh strawberries, hulled and chopped - 1/2 cup coconut milk (or regular milk) - 1 egg - 1 teaspoon vanilla extract - Extra sugar for sprinkling on top (optional) If you lack any ingredients, here are some easy swaps: - All-purpose flour: You can use whole wheat flour for a nuttier taste. - Granulated sugar: Brown sugar adds a hint of molasses flavor. - Cold unsalted butter: Coconut oil can serve as a dairy-free option. - Shredded coconut: Try using finely chopped nuts for a different texture. - Fresh strawberries: Raspberries or blueberries work well too. - Coconut milk: Almond milk or regular milk are good alternatives. Mix things up by trying these fun variations: - Use different fruits: Swap strawberries for peaches or cherries. - Different types of coconut: Use coconut flakes for a chewier texture. - Add spices: A pinch of cinnamon can add warmth to the flavor. These tips can help you customize your scones to suit your taste. Enjoy the process and make it your own! {{ingredient_image_1}} Start by gathering all your ingredients. You need flour, sugar, baking powder, and salt. You also need cold butter, shredded coconut, fresh strawberries, coconut milk, an egg, and vanilla extract. Make sure the strawberries are hulled and chopped. Having everything ready helps you cook faster. In a big bowl, add the flour, sugar, baking powder, and salt. Whisk these together until they blend well. This mix is the base for your scones. It gives them a nice texture and flavor. In a separate bowl, mix the coconut milk, egg, and vanilla extract. Whisk them until they are smooth. Now, pour this wet mix into the dry ingredients. Stir gently until just combined. The dough may look a bit shaggy, but that’s okay. Don't overmix it; this keeps the scones light and fluffy. Transfer the dough to a floured surface. Knead it lightly to form a ball. Pat it down into a circle, about 1-inch thick. Cut this circle into 8 wedges. Place them on a baking sheet lined with parchment paper. If you want, sprinkle sugar on top for extra sweetness. Bake the scones in a preheated oven at 400°F (200°C) for 15 to 20 minutes. They are done when they turn lightly golden. Once baked, take them out and let them cool on a wire rack. Serve warm with clotted cream or butter. For a fun touch, add fresh strawberries and toasted coconut. To get the best scones, start with cold butter. Cut it into small cubes. When you mix it into the flour, it should look like coarse crumbs. This step adds flakiness. Avoid overmixing the dough. Just mix until the dry and wet ingredients combine. A shaggy dough is okay. It helps keep the scones light. To boost flavor, try adding a pinch of cinnamon or nutmeg. These spices pair well with coconut and strawberry. You can also use fresh lime or lemon zest. This adds a bright note to the scones. If you like coconut, use coconut extract as a flavor boost. Just a few drops will do the trick. If you want to make scones later, you can store the dough. Wrap it tightly in plastic wrap. Keep it in the fridge for up to two days. You can also freeze the dough. Slice the scones into wedges and freeze them on a baking sheet. Once frozen, store them in a bag for up to three months. When you're ready to bake, just pop them in the oven directly. No need to thaw! Pro Tips Chill the Butter: Make sure your butter is very cold before mixing it into the flour. This helps create flaky layers in the scones. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated to ensure tender scones. Use Fresh Strawberries: Opt for fresh, ripe strawberries for the best flavor and texture. Frozen strawberries may add excess moisture. Experiment with Coconut: Try using toasted coconut for a richer flavor or mix in different types of coconut for added texture. {{image_2}} You can make these scones gluten-free. Swap the all-purpose flour for a gluten-free blend. Use a 1:1 ratio. This will help keep the texture light and fluffy. Look for a blend with xanthan gum included, as it helps with structure. Adjust baking time if needed, checking for doneness. To make vegan scones, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. You can also use almond or soy milk instead of coconut milk. This gives you a tasty vegan treat. Feel free to switch up the fruit based on the season. In spring, try raspberries or blueberries. In fall, add diced apples or pears. You can even mix in dried fruits like cranberries or cherries in winter. Each fruit adds its unique flavor and can change the scone's taste completely. After baking your strawberry coconut scones, let them cool on a wire rack. Once they are cool, store them in an airtight container. This keeps them fresh for about three days. You can also place parchment paper between layers to prevent sticking. Avoid leaving them out in the open, as this will make them dry out. To freeze your scones, first, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about one hour until solid. Then, transfer the scones to a freezer-safe bag. They will stay fresh for up to three months. Label the bag with the date, so you know when to use them. To enjoy your frozen scones, remove them from the freezer. Let them thaw at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat for about 10-15 minutes. This will make them warm and fluffy again. You can also microwave them for about 20-30 seconds if you are in a hurry. Enjoy your scones with butter or cream! Yes, you can use frozen strawberries. They work well when you need to save time. Just thaw them and chop them into smaller pieces. Drain any extra liquid to avoid sogginess in the scones. This way, you still get that yummy strawberry flavor in every bite. You will know the scones are done when they turn lightly golden on top. They should feel firm to the touch. If you insert a toothpick, it should come out clean or with a few crumbs. The baking time is usually between 15 to 20 minutes, so keep an eye on them! Yes, you can use regular milk instead of coconut milk. The scones will still taste great. However, using coconut milk gives a special flavor and richness. If you’re looking for that extra touch, stick with coconut milk. It adds a nice twist to the scones! In this blog post, we explored how to make delicious scones. We covered ingredients, their substitutes, and fun variations to try. You learned step-by-step instructions for prepping, mixing, and baking. I also shared tips for the best texture and flavor. You can create gluten-free and vegan options too. Finally, I explained how to store and reheat your scones. With these insights, you can bake treats that are tasty and easy. Enjoy your baking!

Strawberry Coconut Scones

Delicious scones made with fresh strawberries and coconut, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups cold unsalted butter, cubed
  • 0.5 cups shredded coconut (sweetened or unsweetened)
  • 1 cups fresh strawberries, hulled and chopped
  • 0.5 cups coconut milk (or regular milk)
  • 1 unit egg
  • 1 teaspoon vanilla extract
  • to taste unit extra sugar for sprinkling on top (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • Add the cubed cold butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  • Stir in the shredded coconut and chopped strawberries gently, being careful not to mash the strawberries.
  • In another bowl, whisk together the coconut milk, egg, and vanilla extract until combined.
  • Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not overmix; the dough should be a little shaggy but hold together.
  • Transfer the dough onto a lightly floured surface and gently knead it into a ball. Pat the dough into a circle about 1-inch thick.
  • Cut the dough into 8 equal wedges and place them on the prepared baking sheet.
  • For extra sweetness, sprinkle a little sugar on top of each scone if desired.
  • Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden on top.
  • Remove from the oven and allow to cool slightly on a wire rack before serving.

Notes

Serve warm with a dollop of clotted cream or softened butter, and garnish with fresh strawberries and a sprinkle of toasted coconut for an extra touch!
Keyword baking, coconut, scones, strawberry