Small Batch Buttery Coconut Scones

After moving into our new place, I finally have some time to film and create new dishes. I’VE BEEN TRYING TO MAKE THE SMALL BATCH SCONES FOR A LONG TIME. For this Small Batch Buttery Coconut Scones, The ingredients are easy to get and you can easily swap the shredded coconut with other dried fruits.

Let’s make there small batch buttery coconut scones!!! I like small batch baking and small batch cooking. I sometime just want to have a taste of scones, cookies, or cakes, but I don’t want to gather all the ingredients to make a large batch. The large batch baking serves its purpose when there is a event or during the holidays. However, small batch baking allows me to enjoy delicious fresh food frequently without having any wastes.
From this recipe, you can bake the scones immediately after combining the dough mix. However, I find that by resting the dough in the refrigerator for about 30 minutes, allows me to divide the dough easily.

Watch the recipe in motion through Youtube or click the written recipe below.

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Small Batch Coconut Scones

Small Batch Coconut Scones Recipe

Course bread, Breakfast

Cuisine American, British

Keyword Coconut Scones

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Equipment

• Mixing Bowl
• Whisk
• Baking Sheet
• Pastry blender

Ingredients

Dry ingredients

• 1 1/4 Cup All Purpose Flour
• 1/4 Cup Sugar
• 1/4 TSP Salt
• 1/4 TSP Baking Soda
• 1 TSP Baking Powder
• 5 TBSP Butter Cold and Cubed
• 2 TBSP Shredded Coconut

Wet Ingredients

• 1/3 Cup Heavy Cream
• 1 Egg Yolk

Instructions

• Mix all the dry ingredients
• Use pastry blender mix dry ingredients with butter until the texture forms like small peas
• Mix Wet Ingredients and Pour into dry mixture, mix well until forming a wet dough
• Add half of the shredded coconut in the dough, mix well
• Place the dough with food wrap and keep it in the refrigerator for 30 minutes
• Preheat the oven to 400 F while chilling the dough
• Roll out the dough and cut in 4 pieces
• Place 4 pieces of triangle shaped dough on the baking sheet
• Sprinkle the rest of shredded coconut on top
• Bake 15- 18 minutes until slightly brown
• Enjoy on its own or with some jam

More recipes here
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Oil Sardine Rice with Mushroom

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