Hi, bakers! If you’ve been searching for a coconut scones recipe to steal your heart, stop right here. These scones with vanilla bean drizzle are flaky, tender, and bursting with tropical vibes—everything a scone should be and more. I’ve been on a scone kick lately (who hasn’t?), and this easy recipe has quickly become my go-to. With a little extra butter for richness and a dreamy vanilla bean glaze that’s just the right amount of sweet, these scones are pure perfection. Ready in just over 30 minutes, they’re ideal for breakfast, brunch, or a cozy afternoon pick-me-up. Let’s get baking—I can’t wait for you to try these! (And if you’re looking for another tasty scone recipe, check out my Lemon Poppy Seed Scone – simply divine!)
Why You’ll Love This Coconut Scones Recipe
What makes these scones stand out in a sea of baked goods? It’s all in the details:
- Buttery Richness: I bumped up the butter to 9 tablespoons (½ cup + 1 tablespoon) for that melt-in-your-mouth texture.
- Tropical Twist: Sweetened shredded coconut delivers big flavor, perfectly balanced by a luscious vanilla bean glaze.
- So Easy: No stand mixer, no fuss—just a bowl, a pastry cutter, and 15 minutes of prep.
New to scones? Don’t worry—I’ve got you covered with tips, tricks, and a video walkthrough below. These are beginner-friendly but impressive enough to wow your friends!
Watch the Video!
Want to see these coconut scones come to life? Check out my YouTube video, “Coconut Scones with Vanilla Bean Bliss”, where I walk you through every step—from mixing the dough to drizzling that gorgeous glaze. Subscribe while you’re there for more baking inspiration!
Precut Circle vs. Separated Wedges: Your Choice!
One of my favorite things about scones is how versatile they are to bake. Here’s the scoop on your two options:
Precut Circle (Scored)
- How To: Pat the dough into an 8-inch circle, score into 8 wedges, and bake as one piece. Slice fully after baking.
- Why I Love It: Taller, moister scones with soft, pull-apart edges—a rustic dream!
- Heads-Up: The edges won’t crisp up, and glazing can get a little messy.
Separated Wedges
- How To: Cut into 8 wedges and space them 2 inches apart on the baking sheet.
- Why I Love It: Crisp, golden edges that look bakery-perfect (and photograph like a charm).
- Heads-Up: Watch the bake time—check at 15 minutes to avoid drying them out.
I’m team precut circle for that extra moisture, but both ways are winners. Which will you try?
Customize Your Coconut Scones Recipe
This recipe is a blank canvas for your creativity! Here are some fun twists:
- Chocolate Bonus: Drizzle melted chocolate over the glaze for a decadent finish.
- Coconut Cream Swap: Sub coconut cream for milk for an ultra-rich, coconutty boost.
- Citrus Zing: Add 1 teaspoon of lime or orange zest to the dry ingredients—hello, sunshine!
- Nutty Crunch: Replace half the coconut with chopped macadamia nuts.
Storage & Make-Ahead Tips
- Room Temp: Keep scones in an airtight container for up to 2 days. Pop a slice of bread nearby (not touching!) to maintain moisture.
- Fridge: Store for up to 5 days; reheat at 300°F for 5 minutes to revive that fresh-baked taste.
- Freezer: Freeze unglazed scones for up to 2 months. Thaw at room temp, then glaze before serving.
TIP: I love freezing a batch of unbaked wedges—bake them straight from frozen (add 2-3 minutes to the time) for scone emergencies!
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend with xanthan gum. The texture might be slightly softer, but still delicious.
Q: Why did my scones turn out dry?
A: Overbaking or over-measuring flour could be to blame. Spoon and level your flour (don’t scoop!), and pull them out when they’re just set—around 15-18 minutes.
Q: Can I skip the glaze?
A: You can, but that vanilla bean magic takes these to the next level. A dusting of powdered sugar works in a pinch!
Q: How do I get taller scones?
A: Chill the dough for 15-20 minutes before baking, and handle it gently—overworking flattens those layers.
Why This Recipe Works
The secret to great scones is cold butter and minimal mixing, and this recipe nails it. The extra tablespoon of butter keeps them tender, while the coconut adds flavor without weighing things down. That vanilla bean glaze? It’s scaled back just enough to complement, not overpower. Whether you go for the cozy precut circle or the crisp separated wedges, you’ll get golden, flaky scones every time.
Ready to Bake?
Grab your ingredients and whip up these coconut scones with vanilla bean glaze today! They’re the perfect mix of easy and indulgent, and I promise they’ll disappear fast. Check out the video for a step-by-step guide, and drop a comment below—what’s your favorite scone flavor? Happy baking, friends!
The BEST Coconut Scones Recipe: With Vanilla Bean Drizzle
Description
Ingredients
For the Coconut Scones
- 2 c. all-purpose flour, (240g)
- ⅓ c. granulated sugar, (65g)
- 1 tbsp baking powder
- ½ tsp salt
- 9 tbsp unsalted butter, cold & cut into small cubes, or ½ c. + 1 tbsp (128g)
- ¾ c. 60g sweetened shredded coconut
- ½ c. cold regular milk, (120ml) or coconut milk
- 1 large egg
- 1 tsp vanilla extract
For the Vanilla Bean Glaze
- ¾ c. powdered sugar, (90g)
- 1-2 tbsp milk, or coconut milk
- 1 tsp vanilla bean paste, or seeds from ½ vanilla bean
- pinch salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk flour, sugar, baking powder, and salt. This is the foundation of the best scone recipe.
- Add the cold butter cubes and cut them in with a pastry cutter or your fingers until you get coarse crumbs with pea-sized bits. The extra tablespoon of butter makes these coconut scones extra tender.
- Add Coconut: Stir in the unsweetened shredded coconut for that tropical flair.
- Whisk milk, egg, and vanilla extract in a small bowl. Pour into the dry mix and stir gently until just combined—a slightly sticky dough is perfect for this easy scone recipe.
- Turn onto a lightly floured surface and pat into a 1-inch thick circle (about 8 inches wide). Cut into 8 wedges. (See “Precut Circle vs. Separated Wedges” below for baking options!)
- Place wedges on the baking sheet (together or separated) and bake for 17 – 20 minutes, until lightly golden. Cool for 5 minutes on the sheet, then transfer to a rack.
- Whisk powdered sugar, 1 tablespoon milk, vanilla bean paste (or seeds) and salt. Add up to 1 more tablespoon milk if needed. Drizzle over cooled scones for that signature vanilla bean glaze.
Video
Recipe Notes
- Butter: Use cold butter (1/2 cup + 1 tbsp) for a rich, tender crumb—extra tablespoon boosts moisture.
- Milk Options: Stick with 1/2 cup cold regular milk, or swap for full-fat coconut milk for flavor, or coconut cream for a creamier texture.
- Dough: Mix until just combined—dough should be slightly sticky but hold together.
- Baking Time: Bake 15-18 minutes at 400°F, checking at 15 minutes for soft, springy centers to prevent dryness. Golden edges, not deep browning, mean they’re done.
- Baking Style: Score into wedges and bake as a circle for moister scones, or separate wedges 2 inches apart for crisp edges.
- Glaze: Start with 1 tbsp milk; add up to 1 more if needed for drizzle consistency—keeps it light and luscious.
- Storage: Keep in an airtight container—2 days at room temp, 5 days in fridge. Add a bread slice nearby (not touching) to retain moisture. Freeze unglazed up to 2 months; thaw and glaze later.
Nutrition
Ready to Bake This Coconut Scones Recipe?
Grab your ingredients and whip up these coconut scones with vanilla bean glaze today! Don’t forget to check out the YouTube video for a step-by-step guide, and let me know in the comments—what’s your favorite scone flavor? Happy baking!
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