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.
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!
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
- Unsalted Butter
- Unsweetened Coconut Cream
- Fresh Strawberries
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!
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 and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Coconut Strawberry Scones
- 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
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- 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.
- 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.
- 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.
- 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.