Sourdough Coconut Cream Scones Recipe
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Perfectly tender, slightly tangy, bursting with coconut flavor, this sourdough coconut cream scones recipe is one you have to try. The luscious coconut glaze on top gives it an extra burst of flavor plus that smooth creamy texture in every bite.
Recipe Overview: Sourdough Coconut Cream Scones Recipe
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Baking Time: 15 minutes
- ⏳ Total Time: 35 minutes
- 🍞 Serving: 8 scones
- ⚡ Calories: 336 calories per scone
- 🍂 Flavor Profile: Tender and lightly sweet scones with a subtle sourdough tang and rich coconut cream flavor.
- 👌 Difficulty: Medium — requires handling soft dough and incorporating sourdough.
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Say hello to what is probably my favorite scone recipe of all time. I LOVE my almond poppyseed scone recipe, or my lavender blackberry scones, but these sourdough coconut cream scones are the best scones I've ever had. These buttery flaky scones are elevated with the addition of coconut cream, which adds moisture and a velvety texture, while the shredded coconut adds a pleasant chewy surprise here and there. Topped with a creamy glaze made with more coconut cream, these delicious sourdough scones are sure to make your taste buds do a happy dance.
I had a non-sourdough coconut scone from a bakery a few months ago and as I was sitting in my car eating it I was amazed. I couldn't believe I've never even thought of a coconut scone before. It didn't even have a glaze on top, yet the coconut flavor and the tender crumb tasted so amazing I knew I had to make them, but turn them into sourdough. I find myself enjoying treats so much better if they're fermented, my stomach doesn't tolerate regular recipes as well as it does sourdough.
Why you’ll love sourdough coconut scones:
- Tropical Flavor: The shredded coconut and creamy glaze bring a delightful tropical vibe to every bite.
- Subtle Tanginess: The sourdough starter adds a mild tangy note that perfectly balances the sweetness.
- Tender Texture: These sourdough coconut cream scones are soft, flaky, and melt-in-your-mouth delicious.
- Natural Sweetness: Coconut’s natural sweetness shines through, making them satisfyingly sweet without being overly rich.
- Versatility: Perfect for breakfast, brunch, or afternoon tea with a friend.
- Creative Use of Sourdough Starter: A fantastic way to use up your sourdough discard in something unique and delicious, not to mention the added health benefits if you let them ferment and break down the gluten making them easier to digest.
- Coconut Glaze Perfection: The silky glaze enhances the coconut flavor and adds a touch of indulgence.
- Homemade Elegance: They look and taste like they came from a bakery, but you can make them right at home.
Ingredients:
- 2 ½ cups all-purpose flour
- 1/32 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded butter, chilled
- ⅓ cup canned coconut milk
- ¼ cup sourdough starter
- 1 egg
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract (optional)
- ½ cup shredded coconut
Glaze Ingredients:
- 3 tablespoons canned coconut milk
- 1 cup confectioners sugar
- 1 teaspoon coconut extract (optional)
- Extra coconut for garnishing (optional)
Instructions:
- (If baking right away) Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda and salt.
- Add the chilled shredded butter to the dry mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Mix in the sourdough starter, coconut milk, and vanilla extract and coconut extract until the dough comes together. Avoid overmixing.
- Turn the scone dough onto a lightly floured surface and shape it into a disc about 1 inch thick. Cut into 8 wedges or use a cookie cutter for desired shapes.
- Place the scones on the prepared baking sheet. Using a bench scraper to transfer them makes it easier if they are sticking to your surface.
- If you are skipping the fermentation period and jumping straight to baking, place scones in preheated oven and bake for 15-20 minutes, or until golden brown.
- To ferment, just place cut scones on baking sheet and into fridge for 4-6 hours, and then bake as directed in step 6.
- Whisk together the coconut milk, powdered sugar and extracts in a separate bowl until smooth. Use more coconut milk if needed to reach desired consistency.
- Allow the scones to cool before adding coconut glaze on top.
- Top with shredded toasted coconut if desired.
Creating tender, fluffy scones requires attention to detail and some simple techniques. Here are my tips to help you get the best results:
- Keep Ingredients Cold: Use chilled butter and cream to prevent the dough from becoming greasy. Cold butter creates steam pockets as it bakes, resulting in a flaky texture.
- Don't Overmix: Mix the dough just until it comes together. Overworking activates gluten and leads to dense scones.
- Grate the Butter: Grate chilled butter instead of cutting it into cubes. This helps distribute it evenly through the dough for a lighter texture.
- Use Fresh Leavening Agents: Ensure your baking powder and soda are fresh to achieve the proper rise.
- Handle Gently: Avoid pressing or kneading the dough too much. Treat it like delicate pastry for best results.
- Choose the Right Flour: All-purpose flour is great for softness, but a mix with pastry flour can make them extra tender.
- Bake at High Heat: Bake at 375°F (190°C) or higher for a quick rise and golden exterior without drying out.
- Avoid Overbaking: Check your scones regularly, and take them out when the edges are golden and the tops are set.
- Add Moisture Carefully: Avoid overdoing liquid ingredients. The dough should be moist but not sticky for fluffy scones.
FAQ's:
The sourdough starter adds a subtle tang and helps create a more tender texture. It also helps break down some of the gluten, making them a bit easier to digest. The coconut glaze adds a sweet, tropical finish.
Yes. Full-fat canned coconut milk gives the richest, most tender texture, but light coconut milk, regular milk, or even heavy cream will all work. Just note that non-coconut options won’t add coconut flavor or the same richness.
Either works. Active starter will give a slightly stronger sourdough flavor, while discard is a great, convenient option and still works well in the dough.
Both are fine, but unsweetened coconut lets you control the sweetness better. Sweetened coconut will make the scones a bit richer and sweeter overall.
Yes. Use vegan butter and a plant-based milk like coconut milk for a vegan version. For gluten-free, substitute a good 1:1 gluten-free flour blend.
Not at all. The glaze is optional—you can skip it or swap it for a vanilla glaze, lemon drizzle, or cream cheese frosting.
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4–5 days. Warm them slightly before serving to bring back that fresh-baked texture.
Yes. You can freeze them unbaked and bake straight from frozen, or freeze baked (unglazed) scones. Reheat in the oven until warmed through.
Keep your butter cold and handle the dough as little as possible. Overmixing or overworking the dough is the most common reason scones turn out dense.
Definitely. Lemon zest, white chocolate chips, dried cranberries, or chopped macadamia nuts all work well. Just avoid adding too much so the dough stays balanced.
Other delicious scones you would love:
Sourdough Blueberry Lemon Scones
Sourdough Blackberry Lavender Scones
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Sourdough Coconut Cream Scones Recipe
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Large mixing bowl
- 1 Pastry cutter
- 1 Cookie cutter optional
- 1 Whisk
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded butter chilled
- ⅓ cup canned coconut milk
- ¼ cup sourdough starter
- 1 egg
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract optional
- ½ cup shredded coconut
Glaze Ingredients:
- 3 tablespoons canned coconut milk
- 1 cup confectioners sugar
- 1 teaspoon coconut extract optional
- Extra coconut for garnishing optional
Instructions
- (If baking right away) Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda and salt.
- Add the chilled shredded butter to the dry mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Mix in the sourdough starter, coconut milk, egg, and vanilla extract and coconut extract until the dough comes together. Avoid overmixing.
- Turn the scone dough onto a lightly floured surface and shape it into a disc about 1 inch thick. Cut into 8 wedges or use a cookie cutter for desired shapes.
- Place the scones on the prepared baking sheet. Using a bench scraper to transfer them makes it easier if they are sticking to your surface.
- If you are skipping the fermentation period and jumping straight to baking, place scones in preheated oven and bake for 15-20 minutes, or until golden brown.
- To ferment, just place cut scones on baking sheet and into fridge for 4-6 hours, and then bake as directed in step 6.
- Whisk together the coconut milk, powdered sugar and extracts in a separate bowl until smooth. Use more coconut milk if needed to reach desired consistency.
- Allow the scones to cool before adding coconut glaze on top.
- Top with shredded toasted coconut if desired.
Notes
Creating tender, fluffy scones requires attention to detail and some simple techniques. Here are my tips to help you get the best results:
- Keep Ingredients Cold: Use chilled butter and cream to prevent the dough from becoming greasy. Cold butter creates steam pockets as it bakes, resulting in a flaky texture.
- Don't Overmix: Mix the dough just until it comes together. Overworking activates gluten and leads to dense scones.
- Grate the Butter: Grate chilled butter instead of cutting it into cubes. This helps distribute it evenly through the dough for a lighter texture.
- Use Fresh Leavening Agents: Ensure your baking powder and soda are fresh to achieve the proper rise.
- Handle Gently: Avoid pressing or kneading the dough too much. Treat it like delicate pastry for best results.
- Choose the Right Flour: All-purpose flour is great for softness, but a mix with pastry flour can make them extra tender.
- Bake at High Heat: Bake at 375°F (190°C) or higher for a quick rise and golden exterior without drying out.
- Avoid Overbaking: Check your scones regularly, and take them out when the edges are golden and the tops are set.
- Add Moisture Carefully: Avoid overdoing liquid ingredients. The dough should be moist but not sticky for fluffy scones.
