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A spoon drizzling glaze over a clementine coconut scone sitting on top of a plate of scones.
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5 from 2 votes

Coconut Scones Recipe with Clementine Glaze

These Clementine Coconut Scones are infused with refreshing clementine flavor in the scone batter, and in the tangy sweet glaze with lots of clementine zest.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American, European
Servings: 12 scones
Author: Trang Doan

Equipment

Ingredients

For the coconut scones:

  • Zest of 3 clementines
  • ¼ cup granulated sugar 50 g
  • 2 cup all-purpose flour 270 g
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 4 oz unsalted butter 113 g, cold
  • 1 large egg cold, see note on coconut milk
  • ¾ cup canned coconut milk more or less to get 1 cup or 237 ml of liquid including the egg
  • ½ teaspoon vanilla extract
  • 1 cup sweetened coconut flakes 90 g, more for topping and garnishing

For the clementine glaze:

  • Juice of 1 clementine more as needed
  • Zest of 1 clementine
  • 1 cup powdered sugar 113 g

Instructions

  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Prepare the sugar - In a medium or large mixing bowl, whisk together the sugar and clementine zest until the sugar turns orange and fragrant.
    Zest of 3 clementines, ¼ cup granulated sugar
    Mixing clementine zest with sugar.
  • Prepare dry ingredients - Sift flour and baking powder into the sugar mixture. Add kosher salt, the coconut flakes and whisk to distribute evenly.
    2 cup all-purpose flour, ½ teaspoon kosher salt, 1 tablespoon baking powder, 1 cup sweetened coconut flakes
    Adding the rest of the dry ingredients to the clementine sugar mixture.
  • Work in butter - Add cold cubed butter to the flour mixture, work the butter into the flour mixture with your fingertips until all the butter pieces are flat.
    4 oz unsalted butter
    Work cold cubed butter into the flour mixture.
  • Prepare wet ingredients - In a measuring cup, add the egg and enough coconut milk to fill 1 cup. Add vanilla extract and beat to combine.
    1 large egg, ¾ cup canned coconut milk, ½ teaspoon vanilla extract
    Whisking together egg, coconut milk and vanilla.
  • Form the dough - Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1-2 tablespoons to use as egg wash. Fold with a spatula or wooden spoon until a shaggy dough forms.
    Adding coconut milk mixture to the dry ingredient mixture to form the coconut scones dough.
  • Shape the dough - Turn the dough out onto a floured board or countertop. Sprinkle some flour on top of the dough, and pat it out into somewhat a shape of a rectangle about ½” thick. Fold the dough over itself and pat it out again, do this about 4 times (this will help create flaky layers). Finally, shape it into a rectangle about 1" thick and with dimensions roughly 5”x8” or 6”x9”.
    A collage showing how to shape the coconut scone dough.
  • Cut the scones - Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.
    Cut the rectangular scone dough into 12 small triangles.
  • Prepare scones for the oven - Place the scones on the prepared baking sheet. Brush the top and sides with the reserved liquid, and sprinkle some coconut flakes on top (don't load it up too much because the coconut flakes can burn in the oven if they're sticking up too much).
    Add egg wash on top of coconut milk scones.
  • Bake and cool - Bake for 20 minutes until the scones turn lightly golden. Remove from the oven and set the baking sheet on a wire rack to allow the scones to cool completely.
    Baked coconut scones on a lined baking sheet.
  • Make the glaze - whisk together clementine juice, zest and powdered sugar until a creamy orange glaze forms. Add more juice to thin it out or more sugar to thicken it if necessary. Drizzle glaze over the cool scones, as much or as little to your taste.
    Juice of 1 clementine, Zest of 1 clementine, 1 cup powdered sugar
    Whisking together powdered sugar, clementine juice and zest to make a glaze.

Notes

  • 1 cup of liquid: add the egg to the measuring cup and add coconut milk until you get 1 cup of liquid ingredients. This may be more or less than the ¾ cup of coconut milk specified in the ingredient list.
  • Use the bench scraper: use it to scrape the dough off the counter while shaping it, this will allow you to use less extra flour which will help keep the dough softer and moister.
  • Larger scones: these are fairly small scones, but I like the size of them for a light snack. You can make them larger by cutting the dough into 6 or 8. Make sure to increase baking time accordingly.
  • Storage: these clementine coconut scones will last at room temperature in an airtight container for 3-5 days. Or you can also freeze them for up to 3 months.
  • Reheating tips: you can serve leftovers at room temp but I love them warm and toasty. I use my counter top toaster oven, set at lower temperature around 300°F, convection mode, bake for 5-7 minutes. The sugar glaze will melt into delicious crunchy caramelized bits.

Nutrition

Serving: 74g | Calories: 262kcal
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