Scones are one of those underrated baked goods that aren’t often repped well in coffee shops and cafes. I think many people are turned off by scones because they’ve had a bad experience with those overworked-cakey-dried-out-sugar-glazed-biscuit-rocks that a lot of places try to pass off as scones. A proper scone should have a variety of textures and flavors; a buttery base with layers of crumbly, chewy and crunchy bits.
While living in Portland, I was spoiled by Grand Central Bakery and their perfectly baked scones. So spoiled in fact, that most other scones are ruined for me now. Since I live in a land far, far away from the Pacific Northwest and those treasured GCB scones, I bake them myself and share with friends. The keys to good scones are simple; quality ingredients, cold butter, and a soft hand.
This recipe for Coconut Cream Scones begins with good goods. The Organic All Purpose Flour from Bob’s Red Mill is always my jumping off point, it comes from a good place, it’s versatile and always bakes up consistently. I like using European butter in my baked goods, I know it’s more expensive but the flavor it brings is worth every penny. Roughly cutting cold, quality butter into the dry ingredients is what gives these scones their crumbly, airy consistency. It’s important, trust me. The Unsweetened Coconut Flakes from Bob’s Red Mill have long been one of my favorite ingredients to use in baked goods. They are unsweetened so you don’t get that weird sugary gritty texture. The flavor is subtle and almost nutty when toasted and the toasty flakes bring a much appreciated chewy crunch to the the scones. And lastly, the coconut cream, it brings a velvety richness to the recipe and a slightly sweet coconut essence throughout each bite. I use a version from Trader Joe’s, it isn’t uber sweet or oily, so it is ideal for these Coconut Cream Scones.
I can’t reiterate enough how important a soft hand is when mixing scones. If you overmix, you’ll end up with hockey pucks. When mixing the dough, it should just barely come together and look rough and ragged. The best scones are like a diamond in the rough, literally rough.
- Bob's Red Mill Organic Unbleached White All Purpose Flour - 2 1/2 cups
- granulated sugar - 1/4 cup
- baking powder - 1 tablespoon
- salt - 1 teaspoon
- ground ginger - 1/2 teaspoon
- cold unsalted butter, cut into 1/2 inch cubes - 1/2 cup (1 stick)
- eggs at room temperature - 2
- coconut cream - 1/2 cup
- Bob's Red Mill coconut flakes - 1 cup
- powdered sugar - sifted - 1/2 cup
- coconut cream - 1-2 tablespoons
- ground ginger - 1/2 teaspoon
- Preaheat oven to 350° and line 2 baking sheets with parchment paper or silpat mats.
- On an unlined baking sheet, toast the coconut flake for 5-7 minutes until golden and fragrant.
- Measure the flour, sugar, baking powder, salt and ginger together in a large bowl. Whisk to combine.
- Blend the cold, cubed butter into the dry ingredients by hand or with the paddle attachment of a stand mixer on low. Mix until the chunks of butter are the size of almonds. Do not overmix, the butter chunks give the scones texture.
- Stir in the toasted coconut.
- Whisk together the eggs and coconut cream until smooth.
- Add two-thirds of the egg mixture to the dry ingredients with mixer on low speed until the dough begins to come together.
- Stir in the remaining egg mixture, the dough should look rough with some dry patches mixed in. Scrape the dry bits from the sides and bottom of the bowl to incorporate into the dough ball. Some visible chunks of butter and floury bits should remain, for texture.
- Turn the dough onto a lightly floured surface. Gather it together with your hands to form a rough disk about 7-8 inches around and 1-inch thick. The top of the dough shouldn't be smooth, this will give the scones texture and character.
- Using a 3-inch round biscuit cutter, stamp out scones. You may need to gently re-form the dough scraps to get the most of your dough.
- Place the scones on lined pans, at least 2 inches apart. Bake for 30-ish minutes, rotating the pans halfway through, until the scones are golden brown.
- While the scones bake, prepare the coconut ginger glaze by sifting together the powdered sugar with the ginger and whisking in coconut cream until the glaze runs off of the whisk in a smooth ribbon.
- Allow scones to cool on baking sheets for 5 minutes and then transfer to a cooling rack. Once the scones have cooled, drizzle with the coconut ginger glaze.