Delightfully Fluffy Coconut Strawberry Scones: The Ultimate Recipe for Tea Time
Welcome to a world of culinary delight where classic British charm meets tropical paradise! These Coconut Strawberry Scones are a testament to how simple ingredients can create something truly extraordinary. Imagine biting into a scone that is incredibly light, wonderfully fluffy, and bursting with the sweet, juicy flavour of fresh strawberries, all complemented by the delicate aroma and subtle sweetness of coconut. Whether you’re planning an elegant afternoon tea, seeking a delightful breakfast treat, or simply craving a sweet snack, these scones are an absolute dream come true.
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Why These Coconut Strawberry Scones are an Absolute Must-Try
After a recent enchanting trip to Scotland, the land of legendary scones, I returned home filled with inspiration and a renewed mission: to create the perfect scone recipe. While I’d dabbled in scone making before, none had ever quite captured the magic of those enjoyed across the Scottish Highlands. That changed the moment I perfected these Strawberry Coconut Scones!
What makes these scones truly exceptional is the innovative addition of coconut. The coconut introduces a delicate, sweet, and tropical flavour that beautifully complements the vibrant, juicy sweetness of fresh strawberries. It’s a flavour pairing that’s both classic and surprisingly refreshing. These scones are, without a doubt, perfect for a sophisticated Tea Party, offering an elegant touch to any gathering. However, their appeal is far too broad to be limited to just one occasion – I found myself reaching for them as a delightful sweet snack throughout the week!
Imagine them served warm, generously slathered with homemade strawberry jam and a dollop of zesty lime whipped cream. It truly is heaven on a plate, a symphony of textures and tastes that will transport you straight to dessert bliss. Along with other delightful recipes like Almond Raspberry Madeleines, classic Basic Scones, and decadent Chocolate Chip Scones, these Coconut Strawberry Scones form an ideal foundation for planning your next unforgettable tea party at home, or simply elevating your everyday baking.
Key Ingredients for Perfect Coconut Strawberry Scones
The secret to the irresistible lightness and unique flavour of these scones lies in a carefully selected blend of ingredients, particularly the wonderful inclusion of coconut in two forms. We use both Coconut Cream and Shredded Coconut to impart a delicate sweetness, contribute to the incredibly light texture of the dough, and add a delightful crunch. This dual approach ensures a rich coconut flavour and an appealing mouthfeel that sets these scones apart.
It’s important to note that Coconut Cream can be found in both sweetened and unsweetened varieties. For this recipe, we recommend using unsweetened coconut cream to give you full control over the sweetness level. If you opt for a sweetened version, you may want to slightly reduce the amount of brown sugar specified in the recipe to prevent the scones from becoming overly sweet. This balance is key to letting the natural sweetness of the strawberries shine through.
Many traditional scone recipes can sometimes result in a slightly dry texture. However, the fat content and moisture from the coconut cream play a crucial role in keeping these scones incredibly light, moist, and tender. This unique quality means they remain fresh and delicious for several days, a real bonus for make-ahead treats.
To create these delectable Coconut Strawberry Scones, you will need the following staple ingredients: (for precise quantities, please refer to the detailed recipe card below)
- Plain Flour: The foundation of our scone dough, providing structure.
- Brown Sugar: Adds a rich, subtle sweetness and contributes to the scone’s moistness.
- Shredded Coconut: For texture, a delightful chewiness, and an extra layer of tropical flavour.
- Baking Powder: Our essential leavening agent, responsible for the scones’ characteristic rise and fluffiness.
- Salt: A pinch enhances all the other flavours, balancing the sweetness.
- Unsalted Butter: Must be cold and cut into small pieces to create pockets of steam, resulting in flaky layers.
- Eggs: Act as a binder and add richness to the dough.
- Unsweetened Coconut Cream: The secret to their incredible moisture and delicate coconut flavour.
- Fresh Strawberries: The star fruit, offering bursts of juicy, tart-sweet flavour in every bite.
Step-by-Step Guide: Crafting Your Own Coconut Strawberry Scones
Making the scone dough for these delightful treats is surprisingly straightforward, even for novice bakers. The process is quick and rewarding: simply combine your dry ingredients, cut in the butter, mix in the wet ingredients, and finally, fold in the fresh strawberries. You’ll be enjoying warm, homemade scones in no time!
One of the crucial steps for achieving a light and flaky scone is incorporating the butter correctly. I recently acquired a Pastry Cutter (also known as a Pastry Blender), and it has been a game-changer! This tool allows you to efficiently and uniformly mix cold butter into the dry ingredients until it resembles coarse crumbs. While you can certainly use your fingertips, a pastry cutter helps keep your hands cleaner and prevents the butter from melting too quickly from the warmth of your hands. Maintaining cold butter is vital for those sought-after flaky layers. Plus, it’s a wonderfully affordable and versatile kitchen gadget, perfect for biscuits, cookies, tarts, and even certain bread doughs.
Once your Scones Dough is ready, the next step is shaping them. After a brief chill to firm up the butter, gently roll out the dough to an even thickness of about 2 cm (approximately 0.8 inches). How you choose to shape your scones is entirely up to your preference. While some bakers opt for a traditional triangular cut, I personally love the classic charm of round scones. For a lovely, rustic edge, I use a super cute round fluted cookie cutter. The fluted edge adds a beautiful, artisan touch, but a classic plain round cookie cutter will work just as wonderfully.
Remember, when cutting your scones, try to press straight down and avoid twisting the cutter. Twisting can seal the edges of the dough, which can inhibit a good rise during baking. Once cut, gently transfer your scones to a baking tray lined with parchment paper, ensuring you leave enough space between each scone for them to expand as they bake.
For more expert tips on achieving baking perfection, you can explore How to make the Perfect Scones on Jamie Oliver’s website here!
A Quick Tip for Juicy Strawberries: To ensure the strawberries are evenly distributed and their juices don’t bleed into the dough, it’s a great idea to slice them into small pieces and place them in the freezer for about 10-15 minutes while you prepare the dry ingredients. This slight chill helps them stay firm during kneading and baking.
Baking and Serving: Preheat your oven to 180°C (350°F). Bake your scones for approximately 15 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Baking times can vary depending on your oven and the thickness of your scones, so keep a watchful eye! Once baked, transfer them to a wire rack to cool slightly before serving. These scones are best enjoyed warm, ideally with extra strawberry jam and a generous dollop of clotted cream or the aforementioned lime whipped cream for an unforgettable treat.
Storage Tips & Delicious Variations
How to Store Your Scones
These Coconut Strawberry Scones are truly at their best when enjoyed fresh and warm from the oven. However, if you happen to have any leftovers (a rare occurrence!), they can be stored to maintain their deliciousness. Place cooled scones in an airtight container at room temperature for up to 2-3 days. For a longer shelf life, you can freeze baked scones for up to 1 month. To reheat, simply pop them in a preheated oven at 150°C (300°F) for about 5-10 minutes, or until warmed through, to regain some of their freshly baked charm.
Creative Scone Variations
While the strawberry and coconut combination is a match made in heaven, this basic scone recipe is incredibly versatile. Don’t hesitate to experiment with different fruits or flavour additions:
- Blueberry Lemon Scones: Swap strawberries for fresh blueberries and add a teaspoon of lemon zest to the dough for a bright, tangy twist.
- Mango Passionfruit Scones: For an even more tropical flavour, incorporate diced fresh mango and a swirl of passionfruit pulp.
- Chocolate Chunk Coconut Scones: Omit the strawberries and fold in generous chunks of dark or white chocolate for a richer, more indulgent treat.
- Spiced Apple Coconut Scones: Replace strawberries with finely diced apple and a pinch of cinnamon or mixed spice, perfect for autumn.
More Delightful Tea Time Recipe Ideas
If these scones have ignited your passion for baking and hosting delightful tea parties, you’ll love exploring these other fantastic recipes from our collection. Each one is designed to bring joy to your kitchen and your guests:
- Coffee Choux Buns: Light, airy pastry filled with rich coffee cream.
- Sablé Breton Cookies: Buttery, crumbly French shortbread cookies.
- Easy Chocolate Brownie Bites: Fudgy, bite-sized bursts of chocolatey goodness.
- Coffee Financiers: Elegant French almond cakes with a hint of coffee.
- Peanut Butter Blondies: Chewy, sweet, and nutty, a twist on the classic brownie.
- Mini Lemon Tarts: Zesty and refreshing, perfect for a delicate bite.
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Recipe Card: Coconut Strawberry Scones
Coconut Strawberry Scones
Print Recipe
Ingredients
- 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
Instructions
- 1. Slice your Strawberries into small pieces and place them in your freezer to harden while you make the batter (see note 1 below for why this is crucial).
- 2. In a large bowl, thoroughly mix the Plain Flour, Brown Sugar, Shredded Coconut, Baking Powder, and Salt.
3. Add the unsalted Butter (ensure it’s at room temperature and cut into small pieces) and cut it into the dry ingredients with a pastry cutter until the mixture resembles coarse, sandy crumbs (see note 2 for alternatives).
- 4. In a separate, smaller bowl, whisk together the Eggs and Unsweetened Coconut Cream. Pour this wet mixture into the dry ingredients. Use your fingers or a spatula to gently bring the ingredients together, forming a uniform dough. Be careful not to overwork the dough, as this can lead to tough scones.
- 5. Gently fold in the slightly frozen Strawberries. Knead the dough very quickly and lightly, just enough to distribute the strawberries without crushing them.
6. Once the strawberries are incorporated, wrap the dough loosely in plastic wrap and chill it in the refrigerator while your oven preheats. This helps the butter firm up again.
- 7. Preheat your oven to 180°C (350°F).
8. Lightly flour your work surface and the top of your chilled scone dough. Roll the dough into a thick, even circle, about 2 cm (0.8 inches) high.
9. Using your preferred cookie cutter (round or fluted work beautifully), cut out the scones. Place the cut scones on a baking tray lined with baking paper, leaving enough space between each scone for them to rise.
10. Bake for approximately 15 minutes, or until the tops are golden brown and a skewer inserted into a scone comes out clean (see note 3 for visual cues). Let them cool down on a wire rack for a few minutes before serving.
- 11. Serve warm with your favourite Strawberry Jam and a generous dollop of cream (clotted cream or whipped cream with a hint of lime zest are highly recommended!).
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Notes
- Strawberry Preparation: Freezing the strawberries slightly before adding them to the dough is a key step. This helps them retain their shape and prevents their juices from bleeding into the batter prematurely, ensuring beautiful chunks of fruit in every scone.
- Butter Temperature: It is crucial for the butter to be at room temperature (but still firm, not melted) to be easily and properly incorporated into the dry ingredients. Avoid using melted butter, as this will result in a denser scone texture. If you don’t have a pastry cutter, you can use your fingers to rub the butter into the dry ingredients. Work quickly, rubbing the butter and flour mixture between your fingertips and palms until it forms a crumbly texture.
- Baking Time: Baking times can vary based on the size and thickness of your scones, as well as the calibration of your oven. Keep a close eye on them; the scones are done when they are golden brown on top and a knife or wooden skewer inserted into the center comes out clean.
Nutrition (per serving)