Coconut Cream Scones (Dairy-Free)

Soft and pillowy coconut cream scones make the best breakfast! Flavored with toasted coconut and lime zest, you’ll love this easy dairy free scone recipe. Recipe makes 12 scones.

Inspired by my favorite cream scones, these coconut cream scones are dairy-free and vegan, yet equally soft and light thanks to rich and creamy coconut milk.

Infused with toasted coconut and lime zest, these scones make blissful breakfast dreams. With a tangy lime drizzle and sprinkle of toasted coconut chips, even the most off-course mornings look much brighter.

Make Ahead Scones

Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with coconut milk and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Craving more coconut?

• Coconut Macadamia Banana Bread
• Baked Coconut Doughnuts
• Coconut Tea Cake

Coconut Cream Scones (Dairy-Free)

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• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 41 minutes
• Yield: 12 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Soft and pillowy coconut cream scones make the best breakfast! Flavored with toasted coconut and lime zest, you’ll love this easy dairy free scone recipe.

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Ingredients

Scones

• 1/2 cup sugar
• 1/3 cup sweetened shredded coconut, toasted
• 1 tsp lime zest
• 3 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 1/2 cups full fat coconut milk
• 1/8 tsp pure coconut extract

Glaze

• 1/2 cup powdered sugar, sifted
• 1/8 tsp salt
• 1 tsp lime zest
• 1 1/2 tsp lime juice
• 2 Tbsp full fat coconut milk
• 2–3 drops pure coconut extract
• 3 Tbsp toasted coconut chips

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Instructions

1. Line two rimmed baking sheets with parchment paper.
2. Place sugar, toasted coconut, and lime zest in a food processor and pulse for 1 minute. Whisk together coconut-sugar, flour, baking powder, and salt in a medium bowl. Combine coconut milk and coconut extract; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms.
3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 6 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
4. Bake scones for 16 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
5. For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with toasted coconut chips.

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Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with coconut milk and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Keywords: Coconut Cream Scones, Cream Scones, Coconut, Breakfast

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