Strawberry Coconut Scones
Recipe for Strawberry Coconut Scones, biscuit textured bread with fresh strawberries and coconut served with warm honey butter.
Servings 8 scones
Calories 312kcal
Ingredients
Batter
- 2 ½ cups (313 g) sifted all purpose flour
- 3 Tbsp (36 g) raw organic sugar
- 1 (15 g) Tbsp baking powder
- ⅓ tsp kosher salt
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 1 ¼ cups (219 g) chopped fresh strawberries
- ⅔ cup shredded coconut
- ½ cup (120 g) cup coconut milk
- ½ cup (120 g) buttermilk
Egg Wash
- 1 large egg (50 g) beaten with a fork
Honey Spread
- ½ cup (113 g) softened or spreadable unsalted butter
- 3 Tbsp (63 g) local honey
Instructions
Batter
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, salt, and baking powder.
- 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.
- Place bowl in the freezer for 15 min.
- Gently fold strawberries into the flour mixture. Then sprinkle and softly stir in the coconut shreds.
- 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.)
- Place dough ball onto lined baking tray.
- Mold into a flatter 8 inch circle. Cut into 8 equal pieces.
- Separate the wedges slightly to allow heat to move between each piece while baking.
- Brush with egg wash.
- Bake for 22-25 min, or until toothpick in center comes out clean.
- Cool on rack for 10-12 min before serving.
Honey Spread
- Stir together honey and softened butter in a small bowl, and generously slather onto a warm scone while sipping a fresh cup of tea!!
Nutrition
Calories: 312kcal