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Coconut Scone

Small Batch Coconut Scones

Small Batch Coconut Scones Recipe
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Course: bread, breakfast
Cuisine: American, British
Keyword: coconut scones
Servings: 4

Equipment

  • Mixing bowl
  • Whisk
  • Baking Sheet
  • Pastry blender

Ingredients

Dry ingredients

  • 1 1/4 Cup All Purpose Flour
  • 1/4 Cup Sugar
  • 1/4 Tsp Salt
  • 1/4 Tsp Baking Soda
  • 1 Tsp baking Powder
  • 5 Tbsp Butter Cold and Cubbed
  • 2 Tbsp Shredded Coconut

Wet Ingredients

  • 1/3 Cup Heavy Cream
  • 1 Egg yolk

Instructions

  • Mix all the dry ingredients
  • Use pastry blender mix dry ingredients with butter until the texture forms like small peas
  • Mix Wet Ingredients and Pour into dry mixture, mix well until forming a wet dough
  • Add half of the shredded coconut in the dough, mix well
  • Place the dough with food wrap and keep it in the refrigerator for 30 minutes
  • Preheat the oven to 400 F while chilling the dough
  • Roll out the dough and cut in 4 pieces
  • Place 4 pieces of triangle shaped dough on the baking sheet
  • Sprinkle the rest of shredded coconut on top
  • Bake 15- 18 minutes until slightly brown
  • Enjoy on its own or with some jam