Coconut Scones
A classic scone recipe with a coconut twist! These are perfect for morning tea with lemon curd and cream!
Serves: 12 scones
  • 375g (2½ cups) self-raising flour
  • 1 tablespoon caster sugar
  • 60g unsalted butter, chilled, chopped
  • 240ml full-fat coconut milk, divided
  • 3 teaspoons coconut sugar
  • 1 tablespoon shredded coconut
  • Lemon curd, store-bought or homemade, to serve
  • Double cream, or whipped cream, to serve
  1. Preheat oven to 200c. Line a baking tray with baking paper.
  2. Sift the flour and caster sugar into a large bowl and stir to combine through. Rub in the butter with your fingertips, or a pastry blender, until the mixture resembles fine breadcrumbs. Make a well in the center. Pour 220ml of the coconut milk into the well. Use a butter knife to mix until just combined.
  3. Tip the dough out onto a lightly flour surface and knead gently until smooth. Shape dough into 
a 2cm-thick disk. Use a 6cm round cutter to cut 12 rounds from the dough, rerolling the scraps as necessary.
  4. Place scones, just touching, on prepared tray. Brush with the remaining coconut milk.
  5. Combine the coconut sugar and shredded coconut in a small bowl and sprinkle over the scones. Pat the coconut sugar and shredded coconut gently into the top of the scones (but don't press hard).
  6. Bake for 16-18 minutes or until golden and cooked through. Keep an eye on the shredded coconut as it may brown quicker than the scones cook (perhaps try securing a sheet of aluminum foil over the scones if you find this happens to you).
  7. Allow scones to cool 5 minutes on the tray. Serve warm with lemon curd and cream.
Recipe by sweetest kitchen at