All Purpose Flour/ Biscuits | Rolls | Scones/ Sweet Breads

Strawberry Coconut Scones

strawberry coconut scones in a row

Recipe for Strawberry Coconut Scones, biscuit textured bread with fresh strawberries and coconut served with warm honey butter.

I love scones for several reasons! First, they are simple to make, just stir together your ingredients, place on baking, tray, shape and bake. No long amounts of kneading or proofing time. Secondly, they can easily be transformed into any flavor and always come out evenly baked. I mean, I wish I could say that for every bread flavor combo I tried, but sadly some have gone straight from oven into the trashcan, wahhh! Thirdly, I like saying “scooone”, just kidding:) Scones pair wonderfully with coffee or tea, are a great breakfast/brunch addition, and can easily be frozen individually for a later snack!

Baking With Fresh Fruit

Fresh fruit contains a lot of moisture and can often sink to the bottom of batters. Meaning your fruit is not evenly dispersed throughout your batter/dough. This does not look pretty, nor do you get to taste fresh fruit in every bite. Which is the whole reason for baking with fruit, right?! So, toss your chopped or slice fruit in a little bit of flour before adding to your mixture. Not only will this help absorb some of the juices and keep you bread or sweet bake from being too soggy, it will help suspend the fruit into the batter.

*Recipe inspired by Bake From Scratch.

strawberry and coconut scone stack

Strawberry Coconut Scones

Recipe for Strawberry Coconut Scones, biscuit textured bread with fresh strawberries and coconut served with warm honey butter. 

Course Breakfast
Cuisine French
Keyword coconut scones, scones, strawberry scones
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 scones
Calories 312 kcal



  • 2 1/2 cups (313 g) sifted all purpose flour
  • 3 Tbsp (36 g) raw organic sugar
  • 1 (15 g) Tbsp baking powder
  • 1/3 tsp kosher salt
  • 1/2 cup (113 g) cold unsalted butter, cut into small cubes
  • 1 1/4 cups (219 g) chopped fresh strawberries
  • 2/3 cup shredded coconut
  • 1/2 cup (120 g) cup coconut milk
  • 1/2 cup (120 g) buttermilk

Egg Wash

  • 1 large egg (50 g) beaten with a fork

Honey Spread

  • 1/2 cup (113 g) softened or spreadable unsalted butter
  • 3 Tbsp (63 g) local honey



  1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
  2. In a large bowl whisk together flour, sugar, salt, and baking powder.
  3. Add cubed butter and start to work the butter into the flour with your hands. Squeeze butter pieces gently with fingers while incorporated the flour mixture until it resembles cornmeal.
  4. Place bowl in the freezer for 15 min.
  5. Gently fold strawberries into the flour mixture. Then sprinkle and softly stir in the coconut shreds.
  6. Pour in coconut milk  and buttermilk, lovingly knead ingredients into a large ball. (I use light to medium pressure with my hands, while keeping all ingredients in the bowl.)

  7. Place dough ball onto lined baking tray.
  8. Mold into a flatter 8 inch circle. Cut into 8 equal pieces.
  9. Separate the wedges slightly to allow heat to move between each piece while baking.

  10. Brush with egg wash.
  11. Bake for 22-25 min, or until toothpick in center comes out clean.
  12. Cool on rack for 10-12 min before serving.

Honey Spread

  1. Stir together honey and softened butter in a small bowl, and generously slather onto a warm scone while sipping a fresh cup of tea!!

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