Toasted Coconut Scones


Cooking Time:

20-25 minutes


  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 cup (1 stick) cold unsalted butter
  • 1 large egg
  • 1 1/4 cup unsweetened coconut milk
  • 1 tsp vanilla extract
  • 1/2 ts coconut extract


Glaze: 1 cup confectioners sugar, 1 Tbsp milk, 1/2 tsp coconut extract


Preheat the oven to 375 F, line 2 baking sheets with parchment paper.


Whisk together flour, sugar, baking powder & salt, cut the butter into the dry ingredients until crumbly.  


In a separate bowl whisk together the egg, coconut milk and extracts.


Add wet ingredients to the dry ingredients and stir gently until dough is evenly moistened.


Knead the dough 2 or 3 times on a floured work surface.


Divide in half, pat each half into a circle about 1/2 inch thick.


Divide each circle into 8 wedges.


Transfer to baking sheet, bake 20 -25 minutes until golden brown.


Whisk together confectioners sugar, milk and coconut extract for glaze.


Let scones cool 10 minutes then brush with glaze. 

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