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Toasted Coconut Scones with Almonds (& How to Make the Best Scones!)

Scones are a quintessential feature of British tea culture, often enjoyed fresh from the oven, and paired with clotted cream and jam. While traditional scones are delightful in their own right, there is something undeniably special about adding a twist to this classic recipe. Enter toasted coconut scones with almonds—an irresistible combination that brings together nutty flavours and tropical aromas, perfect for any occasion. Not only will we guide you through an exquisite recipe, but we’ll also share tips that will help you make the best scones every time.

Ingredients for Toasted Coconut Scones with Almonds

For the scones:

• 250g plain flour
• 50g caster sugar
• 1 tbsp baking powder
• ½ tsp salt
• 75g unsalted butter, chilled and cubed
• 100ml whole milk
• 1 large egg
• 100g desiccated coconut, toasted
• 75g flaked almonds

For the glaze:

• 1 egg, beaten
• 1 tbsp milk

How to Prepare Toasted Coconut Scones with Almonds

Step 1: Toast the Coconut
Before starting on the scones, preheat your oven to 180°C (160°C fan) or 350°F. Spread the desiccated coconut on a baking tray and toast it in the oven for about 5-8 minutes, or until it turns golden and fragrant. Keep a close eye on it, as it can burn quickly. Once toasted, allow it to cool.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, and salt. This aerates the mixture and ensures that your scones will rise beautifully.

Step 3: Incorporate the Butter
Add the chilled, cubed butter into the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. This is key to achieving a light and fluffy texture in your scones.

Step 4: Add the Coconut and Almonds
Fold in the toasted coconut and flaked almonds, ensuring they are evenly distributed throughout the flour mixture.

Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the whole milk and the egg. Create a well in the dry ingredients and pour in the milk and egg mixture. Gently combine until just mixed, taking care not to overwork the dough.

Step 6: Shape the Scones
Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Pat the dough into a round shape approximately 2.5cm (1 inch) thick. Using a sharp knife or a scone cutter, cut the dough into wedges or rounds.

Step 7: Prepare for Baking
Transfer the scones onto a baking tray lined with parchment paper. Brush the tops with the beaten egg and milk glaze to give them a lovely golden colour as they bake.

Step 8: Bake and Enjoy
Bake the scones in the preheated oven for about 15-20 minutes, or until they are risen and golden brown. Once baked, remove from the oven and allow them to cool slightly on a wire rack.

Tips for Making the Best Scones

1. Use Cold Ingredients: Keeping your ingredients chilled helps maintain the scone’s flaky texture. Cubed butter and cold milk should be used directly from the fridge.

2. Don’t Overmix: To achieve the perfect scone, mix the dough just until it comes together. Overworking the dough can result in tough scones.

3. High Oven Temperature: Baking at a high temperature allows the scones to rise quickly, creating a beautifully light texture.

4. Rest the Dough: If you have time, let the dough rest in the fridge for 15-30 minutes before baking. This can improve the scone’s texture.

5. Experiment with Flavours: While toasted coconut and almonds are delightful, don’t hesitate to try different ingredients. Dried fruits, chocolate, or herbs can create exciting variations.

Conclusion

Toasted coconut scones with almonds are a deliciously nutty and aromatic take on the traditional scone. Armed with these tips and a clear recipe, you’re well on your way to creating the best scones. Perfect for afternoon tea or as a delightful snack, these scones are sure to impress friends and family alike. So preheat that oven, gather your ingredients, and enjoy the warm, buttery, and nutty aromas that fill your kitchen. Happy baking!

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