Coconut Scones

To store leftover coconut scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just make sure to let them cool completely before freezing.

Yes, you can make coconut scones dairy-free by substituting unsalted butter with a plant-based butter or coconut oil. For a vegan version, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a non-dairy milk alternative.

Coconut scones pair wonderfully with tropical fruits like pineapple or mango, as well as with a spread of coconut cream or jam. A cup of coconut or chai tea complements the flavors beautifully, making for a delightful breakfast experience.

If you don't have self-raising flour, you can make your own by combining all-purpose flour with baking powder (1 cup of flour with 1.5 teaspoons of baking powder). You can also substitute shredded coconut with desiccated coconut or omit it entirely for a plain scone.

To ensure your coconut scones are light and fluffy, avoid over-mixing the dough once you combine the wet and dry ingredients. Gently fold them together until just combined, and make sure your butter is cold when mixing to create a flaky texture.