These fluffy coconut scones are everything you want in a weekend bake. Big, fluffy, buttery and just a bit indulgent. Each scone is loaded with big toasted flakes of coconut fresh pineapple and crunchy macadamia nuts. The homemade brown sugar glaze takes them completely over the top.
The good news? These coconut scones are surprisingly easy to make. With just a few simple ingredients from your pantry you will have a batch of bakery quality scones on the table in just over an hour. These scones are the perfect addition to your weekend brunch spread and they make a great afternoon snack too!
Key Ingredients
macadamia nuts - roughly chop the macadamia nuts before adding them to the scones. You'll want to use roasted, salted Mac nuts for this recipe.
coconut flakes - you can use raw or toasted coconut flakes. If you coconut is not already toasted, you'll want to toast it before adding to the scones. Look for large coconut flakes, not shredded coconut.
heavy cream - Heavy cream gives the scone their rich, tender texture. Be sure that you heavy cream is nice and cold when you start baking.
fresh pineapple - Fresh pineapple is the way to go here! Chop the pineapple into small pieces and freeze them for 20-30 minutes before adding pineapple to the scone dough.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
How To Make Coconut Scones
Combine dry ingredients in a large mixing bowl. Whisk until well combined.
Grate the frozen butter directly into the dry ingredients. Gently mix to combine.
Add the liquid ingredients and mix until the dough just begins to come together.
Add the frozen pineapple to the dough. Mix until the pineapple is well dispersed.
Form dough into a 6 inch circle. Cut the circle into 8 wedges.
Arrange scones on a parchment lined baking sheet. Brush with heavy cream and bake.
In a small saucepan, combine butter, heavy cream and brown sugar. Warm until slightly thickened.
Drizzle warm glaze over baked scones and sprinkle with a few flakes of toasted coconut.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Coconut Scones FAQs
Yes! You can absolutely use canned pineapple. Just be sure to cut the pineapple into smaller pieces and freeze for 20-30 minutes before adding the pineapple to the scone dough.
To get your scones to rise and be fluffy, you need to do a couple of things. You always want to be sure that your baking powder is fresh. If it's not, you won't have fluffy scones. The other key to fluffy scones is using cold butter and keeping your dough cold. Warm butter creates warm dough and warm dough will spread in the oven and you will have flat scones. Be sure to follow all recipe instructions carefully when baking scones.
Absolutely! You can freeze scones baked or unbaked. Check out our comprehensive guide on everything that you need to know about how to freeze scones!
Amanda's Top Tips for Making Scones
Use Cold Ingredients: I can't emphasize this enough! You need cold butter, cold cream, cold eggs and cold vanilla. I even sometimes throw my flour combination into the freezer for a few minutes just to make sure everything is super cold. All of my scone recipes start with a stick of frozen butter that I grate into the dry ingredients.
Don't Be Afraid to Mix the Dough: I've had good luck when I turn the dough onto a floured board when it has just about come together. Then I like to fold it over itself 4-5 times until all of the extra flour has been incorporated into the dough and the dough has an even consistency flecked with butter.
Refrigerate or Freeze Your Dough Before Baking: Give your dough triangles a rest in the refrigerator or freezer for 20-30 minutes before baking.
Other Delicious Scone Recipes
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Coconut Scones with Fresh Pineapple and Brown Sugar Glaze
Ingredients
For the Scones
- 2 ¼ (295g) cups all-purpose flour
- ½ cup light brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cups coconut flakes
- ⅓ cup macadamia nuts, roughly chopped
- ½ cup unsalted butter, frozen and shredded or cut into small cubes
- ½ cup + 2 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla
- ½ cup fresh pineapple, diced and frozen
For the Brown Sugar Glaze
- ½ cup light brown sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla
- 1 pinch salt
For the Garnish
- 2 tablespoons toasted coconut flakes
- 2 tablespoons Macadamia nuts, roughly chopped
Instructions
Scones
- Preheat the oven to 400° and line a half sheet pan with parchment paper or a silicone baking mat. Toss a stick of butter into the freezer to chill.
- In a large bowl, mix together the flour, brown sugar, baking powder, salt, coconut flakes, and macadamia nuts.2 ¼ (295g) cups all-purpose flour , ½ cup light brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt, ½ cups coconut flakes, ⅓ cup macadamia nuts, roughly chopped
- Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Put the mixing bowl in the freezer while you mix up the liquid ingredients.½ cup unsalted butter, frozen and shredded or cut into small cubes
- In a large measuring cup, combine the heavy cream, egg, and vanilla. Whisk until well combined. Drizzle this over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream.½ cup + 2 tablespoons heavy cream, 1 large egg, 1 teaspoon vanilla
- Gently fold in the frozen pineapple. Mix until the pineapple can be seen throughout all of the dough.½ cup fresh pineapple, diced and frozen
- On a floured surface, form the dough into a 6-7 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles.
- Arrange scones on the prepared baking sheet and move to the refrigerator or freezer to chill for 30 minutes.
- Brush each scone with a bit of heavy cream. Bake for 20-22 minutes or until the edges are golden brown and the scones are cooked through. While the scones are baking, make the brown sugar glaze.
Brown Sugar Glaze
- In a small sauce pan, combine brown sugar, heavy cream, butter, vanilla, and salt. Warm over low heat until the sugar has dissolved and the butter has melted. Remove from heat and reserve until you are ready to glaze your scones.½ cup light brown sugar, ½ cup heavy cream, 2 tablespoons unsalted butter, ½ teaspoon vanilla, 1 pinch salt
- Remove baked scones from the oven and drizzle brown sugar glaze over each scone. Garnish with chopped macadamia nuts and a few flakes of toasted coconut.2 tablespoons toasted coconut flakes, 2 tablespoons Macadamia nuts, roughly chopped
Notes
Nutrition
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Lauren says
I love making drop scones with a large cookie scooper and freezing them on a parchment-lined baking sheet. I usually double or quadruple the batch (as we are a large family, and I love to bake as gifts), freeze, then bake as needed.
My children thought pineapple coconut would be a good scone combo, so we tried your recipe (w/o macadamia nuts)! We LOVE IT!
My brown sugar glaze was very runny, so I decided to add 2.5C sifted powder sugar to it. I also added 1TBSP of additional butter and a couple extra shakes of salt to the glaze recipe to give it more flavor after all the powdered sugar went in. SO GOOD! I will be using this glaze recipe on more scone flavors!
Still working on tweaking the scone recipe. My husband and our children said they wanted more pineapples, but even despite me squeezing them into paper towels and freezing, they still add a lot of moisture to the scone dough. I did add a little more salt, more butter and more pineapples but I’m wondering if I can bump up the coconut flavor with coconut milk instead of cream? I also thought I could use some pineapple juice to replace some of the heavy cream.
Anyway, WE LOVED YOUR SCONE RECIPE! Thanks again!
Amanda Smallwood says
Thanks so much for the feedback Lauren!! I’m glad the scones came out yummy!! Amanda
Jenny says
You could try using dried pineapple to bump up the pineapple without any added moisture. Usually in the same section as other dried fruit like apricots.
Amanda Smallwood says
Definitely! That’s a great idea!!
Ursula robling says
Hello can the cream be replaced with Greek yogurt
Amanda Smallwood says
Hi! I’ve never tried replacing the cream with Greek yogurt but my guess is yes! If you try I’d definitely let me know!!