Indulge in a tropical escape with our Coconut Cream Scones drizzled in velvety coconut icing—perfect for a delightful breakfast or a charming afternoon tea! These secretly vegan scones are not only simple to make but also bursting with rich coconut flavor that will transport your taste buds straight to paradise. With just 35 minutes from start to finish, you’ll be amazed at how easy it is to whip up a batch of these fluffy, golden delights. Ready to impress your friends and family? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil, solid
- 3/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for icing)
- 2 tablespoons coconut milk (for icing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of coconut sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well combined.
- Add 1/4 cup of solid coconut oil to the dry mixture. Use a pastry cutter or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix together 3/4 cup of coconut cream and 1 teaspoon of vanilla extract. Stir until smooth and well combined.
- Pour the coconut cream mixture into the dry ingredients. Gently fold the mixture together using a spatula or your hands until just combined. Be careful not to overmix; a few lumps are okay.
- Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Use a sharp knife or a bench scraper to cut the dough into 12 equal wedges or use a round cutter to create individual scones.
- Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
- While the scones are baking, prepare the coconut icing. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of coconut milk until smooth and creamy. Adjust the consistency by adding more powdered sugar or coconut milk as needed.
- Once the scones are done baking, remove them from the oven and let them cool on a wire rack for about 5 minutes. Drizzle or spread the coconut icing over the warm scones before serving.
- Enjoy your Coconut Cream Scones with Coconut Icing, and savor the deliciously rich and tropical flavors!
Tips
- Use Solid Coconut Oil: Make sure your coconut oil is solid for the best texture. If it's melted, let it cool until it solidifies again before using.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones, so a few lumps are perfectly fine.
- Chill the Dough: For extra fluffy scones, consider chilling the dough for about 10 minutes before shaping and cutting. This helps the coconut oil firm up, leading to a lighter texture.
- Experiment with Flavors: Feel free to add shredded coconut, chocolate chips, or your favorite nuts to the dough for an extra flavor boost!
- Adjust Icing Consistency: If your icing is too thick, add a bit more coconut milk. If it's too thin, simply add more powdered sugar until you reach your desired consistency.
- Serve Warm: For the best experience, serve the scones warm with the icing drizzled on top. They’re best enjoyed fresh out of the oven!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
