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    Home » Recipes » Small Cakes

    Published: Aug 26, 2018 · Modified: Jul 20, 2020 by Sylvie · This post may contain affiliate links.

    Coconut Strawberry Scones

    Jump to Recipe

    These Coconut Strawberry Scones are super light, fluffy and packed with chunks of strawberries! Perfect for an afternoon tea, these coconut scones with strawberries will also make a delicious breakfast or sweet snack.

    One scone filled with cream and jam over a pink plate
    Jump to:
    • Why we love this recipe
    • Scones Ingredients
    • How to make Scones with Coconut Cream and Strawberries
    • More Tea Time Recipe Ideas
    • Recipe
    • Comments

    Why we love this recipe

    After coming back from our trip to Scotland last months, I felt so inspired to make scones. I had tried a few recipes years ago, but nothing that compared to these Strawberry Coconut Scones!

    The Coconut  brings a delicate sweet flavour that is well balanced by the juicy strawberries. They are seriously perfect to serve at a Tea Party, but you don't have to limit yourself to this occasion - I couldn't stop eating them as a sweet snack all week long!

    Served with homemade Strawberry Jam and a Lime Whipped Cream, it was really heaven on a plate!

    Along with my Almond Raspberry Madeleines, Basic Scones and Chocolate Chip Scones, these Coconut Strawberry Scones are a great base to start planning your next Tea Party at home!

    One scone on a pink plate with a fork

    Scones Ingredients

    I also really love the addition of the Coconut that makes these Scones even more special. I used both Coconut Cream and Shredded Coconut to add lightness to the dough and bring a nice crunch.

    Note that Coconut Cream can be found in both Sweetened and Unsweetened version. If you use a Sweetened version, you might want to reduce the amount of Brown Sugar to avoid making an overly sweet cake.

    I find that lots of Scones tend to be a bit dry, but the Coconut Cream helps to keep them really light and moist - even after a few days!

    To make these Scones, you will need (scroll down to recipe card for all quantities):

    • Plain Flour
    • Brown Sugar
    • Shredded Coconut
    • Baking Powder
    • Salt
    • Unsalted Butter
    • Eggs
    • Unsweetened Coconut Cream
    • Fresh Strawberries
    A scone on a pink plate from above surrounded by whipped cream and jam

    How to make Scones with Coconut Cream and Strawberries

    The Scones Dough itself is very easy to make. Mix all the dry ingredients, cut in the Butter, add the liquid ingredients then the strawberries. Done! To cut in the Butter, I used the Pastry Cutter (or Pastry Blender) I just got the other week.

    You can use your fingers instead but that can become quite messy - so using a Pastry Cutter will help you keep it tidy.  

    It allows you to uniformly mix the butter with the dry ingredients and is much... MUCH cheaper than a food processor. They are the perfect baking utensils to use to mix in any dry ingredients with butter. Think biscuits, cookies, tarts dough and even bread!

    Once your Scones Dough is ready, simply roll it to make your biscuit. How you decide to shape your scones are up to you. Some people like to cut them into a triangular shape but I prefer them round.

    I rolled the dough about 2cm thick and use a super cute round fluted cookie cutter to create the desired shape. I like using the fluted cutter to make scones to give them a nice, uneven shape but you can obviously use a classic round cookie cutter instead!

    Read more about How to make the Perfect Scones on Jamie Oliver's website here!

    Strawberry Jam in a small bowl with scones in the background

    More Tea Time Recipe Ideas

    • Coffee Choux Buns
    • Sablé Breton Cookies
    • Easy Chocolate Brownie Bites
    • Mini Lemon and Blueberry Bundt Cakes
    • Coffee Financiers
    • Peanut Butter Blondies
    • Mini Lemon Tarts

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Recipe

    Coconut Strawberry Scones

    Coconut Strawberry Scones

    These Coconut Strawberry Scones are not only super easy and quick to make, they are an absolutely delicious sweet treat to serve at your next tea party!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 Scones
    Calories: 236kcal
    Author: A Baking Journey
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    Ingredients

    • 320 gr (2 1/2 cups) Plain Flour
    • 50 gr (1/4 cup) Brown Sugar
    • 50 gr (1/2 cup) Shredded Coconut
    • 1 1/2 teasp. Baking Powder
    • 1 pinch Salt
    • 50 gr (1/4 cup) Unsalted Butter
    • 2 Eggs
    • 180 ml (3/4 cups) Coconut Cream
    • 200 gr (7 oz) Strawberries

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    • Slice your Strawberries into small pieces and place them in your freezer to harden while you make the batter (see note 1).
    • In a large bowl, mix in the Flour, Brown Sugar, Shredded Coconut, Baking Powder and Salt.
      Add the Butter at room temperature and cut in in with a pastry cutter until crumbly (see note 2)
    • In a seperate bowl, combine the Eggs and Coconut Cream and add them to the dry ingredients, using your fingers to create a uniform dough. Don't overwork the dough.
    • Add the frozen Strawberries and quickly knead the dough. Try not to press on it too hard to avoid crushing the strawberries. 
      Chill the dough while your oven is heating up.
    • Preheat your oven at 180'C.
      Slightly flour your kitchen bench and your scones dough, then roll in into a thick circle - about 2 cm high. 
      Using a cookie cutter, cut the scones into your preferred size and shape and place them on a baking tray lined with baking paper. The scones will rise so allow enough space between each scone.
      Bake for 15 minutes then let them cool down on a cooling rack before eating (see note 3).
    • Serve with Strawberry Jam and Cream.

    Tried this recipe? Make sure to leave a comment and star rating below!

    Notes

    1. The strawberries will be more easily incorporated into the batter if slightly frozen. This will assure that the juices are not released while you knead the dough.
    2. It is important for the butter to be at room temperature to be easily incorporated into the dry ingredients. Avoid using melted butter.
      You can also use your fingers instead of a pastry cutter. Rub the butter and dry ingredients between your fingers and palms until completely incorporated and crumbly.
    3. You might need to bake them for less or more time, depending on the size and thickness of the scones. Make sure to keep an eye on them while they are baking and stop baking when a knife put into a scone comes out clean.

    Nutrition

    Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 31mg | Potassium: 142mg | Fiber: 2g | Sugar: 5g | Vitamin A: 146IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg
    Tried this Recipe?Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!

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    Bonjour! I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
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