We have taken a great scone and made it special with the addition of coconut! These Sweet Coconut Biscuits are so sweet, and so good!
We love breads, muffins, and scones at our house. Most every meal has some type of bread. When you get a little tired of the same old thing, this recipe will solve that problem.
There are two things that really set these apart from other biscuits or scones.
The first ingredient that really adds a lot of interest is the coconut. You add that sweet and delicious coconut right in the dough. It adds sweetness, texture, and a little bit of tropical flavor.
The second part of this recipe that I just love is the glaze! I think everything would taste better slathered in some kind of glaze. Don’t you?
You have some options when you make the glaze. We switch back and forth when we make these biscuits. You can either use pineapple juice or lemon juice. Both are just delicious. I was just thinking as I am writing this, I wonder what a combination of both would taste? I bet it would be amazing too! Think I might have to try that today!
We love these scones with breakfast, brunch, or with our afternoon tea. Our hope is that you and your family enjoy them as much as we do!
Sweet Coconut Biscuits
We have taken a great scone and made it special with the addition of coconut! So sweet, and so good!
- 2 cups all-purpose flour -
- 1 tablespoon baking powder -
- 1/2 teaspoon salt -
- 2 tablespoons sugar -
- 5 tablespoons unsalted butter cold cut into cubes
- 1 - 1 1/2 cups coconut, shredded
- 1 cup buttermilk or heavy cream (35 %) - plus extra for brushing on scones
Lemon or Pineapple Glaze
- 1/2 cup lemon or pineapple juice -
- 2 cups icing or powdered sugar -
- 1 tablespoon butter -
- 1 lemon, zest finely grated if using lemon juice or if desired
- cooking spray
Preheat your oven to 400 degrees.
Prepare a rimmed baking sheet with cooking spray and set aside.
In a large bowl combine the flour, baking powder, salt, and sugar.
Using 2 forks, add butter and mix until it looks like crumbs.
Add buttermilk or heavy cream and stir until blended.
Add coconut and stir until incorporated.
Roll the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on your prepared baking sheet and brush the tops with a little heavy cream.
Bake for 15 to 20 minutes until beautiful and brown.
Let the scones cool a bit before you drizzle on the glaze.
In a small saucepan, over low heat, combine juice with the powdered sugar until dissolved.
Whisk in the butter and lemon zest if using. Stir constantly until smooth. Drizzle the glaze on top of the scones. Serve and enjoy!