Strawberry Coconut Scone Recipe
Fresh strawberries & sweet coconut
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Ingredients
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Dry ingredients
Cold fats & liquids
Fruit & finishing
Method
Prep & oven
- 1
Preheat oven and prepare pan
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Keep chilled butter and cold ingredients nearby.
- 2
Toast optional coconut
If using toasted flaked coconut for garnish, spread 2 tablespoons on a small baking sheet and toast in the oven for 3–5 minutes until golden, watching closely. Remove and cool.
Make the dough
- 3
Combine dry ingredients
In a large mixing bowl whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp sea salt, and 3/4 cup unsweetened shredded coconut until evenly distributed.
- 4
Cut in the butter
Add 1/2 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or fingertip pulses on a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about the size of small peas). Work quickly to keep butter cold.
- 5
Mix wet ingredients
In a small bowl whisk together 3/4 cup heavy cream, 1 large cold egg, 1 tsp vanilla extract, and 1/4 cup cold buttermilk until combined.
- 6
Combine wet and dry
Make a well in the center of the dry mixture and pour in the cream/egg mixture. Using a fork or rubber spatula, gently fold until large, shaggy clumps form. Do not overmix. If the dough appears dry, add additional cold buttermilk 1 tablespoon at a time (up to 2 tablespoons) until it just holds together.
- 7
Fold in strawberries
Gently fold in 1 cup diced fresh strawberries, taking care not to mash them. Fold just until evenly distributed — overworking will bleed juice and make the dough sticky.
Shape & bake
- 8
Form the scone disk
Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a 7-8 inch round disk about 1 inch thick. Use a bench scraper or sharp knife to trim ragged edges if desired. For individual scones, cut the disk into 8 wedges; alternatively, form 8 round drop scones about 2-3 inches wide.
- 9
Transfer and finish
Transfer wedges or rounds to the prepared baking sheet, spaced 1 inch apart. Brush the tops lightly with a bit of extra heavy cream and sprinkle with 2 tablespoons turbinado (coarse) sugar.
- 10
Bake until golden
Bake in the preheated 400°F (200°C) oven for 15–18 minutes, rotating the pan halfway through, until the scones are risen and golden on top and a toothpick inserted into the center comes out clean (be mindful of strawberry juice pockets). Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to cool slightly.
Optional glaze & serve
- 11
- 12
Garnish and serve
If using, sprinkle the toasted flaked coconut over the glazed or plain scones. Serve warm or at room temperature. Leftover scones keep in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.