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Sourdough Coconut Cream Scones Recipe

Sourdough Coconut Cream Scones Recipe

by Sylvia Hofer
Bake tender sourdough coconut cream scones with a rich, buttery crumb and tropical flavor—perfect for breakfast or tea time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 336 kcal

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.

Nutrition

Calories: 336kcalCarbohydrates: 63gProtein: 5gFat: 7gSodium: 293mgFiber: 2gSugar: 31g
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