Coconut Scones

I’m pretty strong. Once I broke an ice tray in half just trying to loosen the ice cubes. That might be the only example I can think of as far as physical strength… but I had to have really strong self control not to eat all these scones while they were still warm. The crunch of the coconut with the melty chocolatey goodness just about did me in.


Do you ever think of coconut and pair it with a chewing marathon? Well, the coconut in these scones is not that way. It’s light and glorious. And the toasted coconut on top made me wonder why I haven’t used coconut before! Roasty toasty.


I went a little overboard with the coconut on top. You can use less if you want. No pressure either way. I promise not to judge you, no matter what you do.

I’m really glad my sister Sally made these guys a couple weeks ago. Just knowing coconut scones existed was enough for me to want to try them.


Coconut Scones {makes 16}
Recipe from King Arthur Flour Whole Grain Baking


scones –

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 cup (1 stick), cold unsalted butter*
  • 1 cup unsweetened coconut or sweetened shredded coconut,
    depending on your taste (I used sweetened, why not?)
  • 1 large egg
  • 1 1/4 cups unsweetened coconut milk, shaken well
  • 1 t vanilla extract
  • 1/2 t coconut extract or an additional little splash of coconut milk
  • 3/4 cup semisweet mini chocolate chips, divided

topping –

  • milk, for brushing
  • 1/4 – 1 cup sweetened, shredded coconut for sprinkling
  • 1/4 cup melted semi-sweet chocolate for drizzling

* I froze a stick of butter for about an hour and then grated it on the large side of a box grater before cutting into the dry ingredients. It worked magically.
Thanks Joy for the tip!


  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or spray lightly with cooking spray.
  2. Whisk together the flours, sugars, baking powder and salt in a large bowl. Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs. (If you freeze the butter and grate it like I did, you won’t have to work it very much into the flour since the pieces will already be a nice small size, and yet keep their cold temperature.) Stir in the shredded coconut.
  3. In a separate bowl, whisk together the egg, coconut milk and extracts.
  4. Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon just until dough is evenly moistened. Stir in chocolate chips.
  5. Turn dough out onto a floured work surface and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and about 6 inches in diameter. Use a knife to divide each circle into 8 wedges.
  6. Transfer the scones to a baking sheet. Brush the tops with milk and sprinkle with sweetened coconut, pressing it in gently. Bake until scones are puffed and golden brown, 20 to 25 minutes, rotating halfway through.
  7. Transfer melted chocolate to a sandwich bag. Cut a teeny corner off and drizzle over the scones. Serve warm.


See those potholders? My grandma made them for me.
I think they are the prettiest.

11 thoughts on “Coconut Scones”

  1. Wow! Those look sooo good! If I didn’t just make 80 cupcakes last night for a fundraiser, I’d totally make these right now….however, my kitchen is a mess, I am a mess, and I will not be baking for a few days, haha.

  2. haha Wow! You are a cupcake champ! I don’t blame you for needing a baking break!

    If we were neighbors, I’d totally bring you one though.

  3. Hey! That potholder matches Gpa’s suspenders! Love it!!! 🙂

    Did you bring the scones to work and did everyone fight over them? They are SOOOO good! (I used sweetened coconut too, when I made it)

  4. You’re right! The rainbow one sure does match those suspenders!

    I totally brought them to work. They are a hit!

  5. I laughed so hard at the first few lines of this post I can’t even tell you. And these scones look divine. I love all things coconut and have had a startling lack of coconut foods in my life lately.

    This post also put the Almond Joy/Mounds jingle in my head. You know, “Sometimes you feel like a nut…”

  6. Interesting…I just bought the King Arther Whole Grain cookbook and made these today as my first recipe. I wasn’t thrilled with the results. Yours look better. I found the dough really wet and sticky and impossible to knead as instructed! I hate to add extra flour and so for the first half I “kneaded” as best I could without adding much flour and shaped them into sort of gooey blobs. For the second half I said what the heck and floured the board and the dough generously! I also baked those 8 minutes longer than the recipe called for. Those came out better but a tad too sturdy. Thanks for sharing your results.

  7. Thanks Beckie. You’re a G for sure. These scones totally made me want to sprinkle toasted coconut on everything!

    haha I’m glad it put the Almond Joy jingle in your head.

  8. I had the same experience as Lee (got the cookbook yesterday, this is the first recipe I’m trying) and my dough was sticky. I thought maybe I had left out a cup of flour or something since my kids were swirling around – but if someone else had the same experience maybe it’s just sticky. I did end up using a generous amount of flour when kneading. They are in the oven now – hope they turn out tasty!

  9. Pingback: Scones Forever

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