Imagine biting into a scone so deliciously wholesome that it transforms your entire morning routine! These Whole Wheat Coconut Scones are not just a recipe, they're a culinary adventure that combines the nutty richness of whole wheat with the tropical sweetness of coconut. Perfect for health-conscious foodies and breakfast lovers alike, these scones promise to elevate your morning meal from ordinary to extraordinary in just 35 minutes. Get ready to impress your family and tantalize your taste buds with a bakery-worthy treat that you can easily make right in your own kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine whole wheat flour, sugar, baking powder, and salt. Whisk together until well incorporated.
- Add the shredded coconut to the dry ingredients and mix thoroughly.
- Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Create a well in the center of the mixture and pour in the milk and vanilla extract.
- Gently mix the wet and dry ingredients with a fork or wooden spoon until just combined. Be careful not to overmix, as this can make the scones tough.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the circle into 8 equal wedges.
- Carefully transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Brush the tops of the scones with additional milk and sprinkle with extra shredded coconut for added texture and flavor.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, jam, or enjoy as is. Store in an airtight container at room temperature for up to 3 days.
Tips
- Keep your butter ice-cold: Cold butter is the secret to achieving those flaky, tender scones. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing leads to tough, dense scones.
- Use a light touch when kneading: Gentle handling ensures your scones remain light and tender.
- For extra flavor, try toasting the coconut before adding it to the mix for a deeper, nuttier taste.
- Experiment with add-ins like dark chocolate chips, dried fruits, or a sprinkle of cinnamon to customize your scones.
- If you want a glossy finish, brush the tops with an egg wash instead of milk before baking.
- Serve immediately for the best texture, or reheat briefly in the oven to restore their fresh-baked crispness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 45mg
