Macadamia-Coconut Scones
Serves: 10
  • ¾ cup plus 2 tablespoons canned coconut milk
  • 1 vanilla bean pod, split, scraped, and seeds reserved
  • ¼ teaspoon coconut extract
  • 2 cups all-purpose flour
  • ⅓ cup organic granulated cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut in pieces
  • ⅓ cup unsweetened shredded coconut, such as Bob’s Red Mill
  • ⅓ cup chopped salted macadamia nuts
  • 1 large egg white, lightly beaten
  • Garnish: additional organic granulated cane sugar
  1. In a small saucepan, heat coconut milk over medium-high heat, whisking until fat layer is combined. Add reserved vanilla-bean seeds, stirring to blend. Cook until very hot, but not boiling. Remove from heat. Add coconut extract, stirring until combined. Cover, and refrigerate until very cold, approximately 4 hours.
  2. Preheat oven to 350°.
  3. Line a rimmed baking sheet with parchment paper.
  4. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add coconut and macadamia nuts, stirring well.
  5. Add cold coconut milk mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more coconut milk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  7. Brush tops of scones with egg white.
  8. Garnish tops of scones with a heavy sprinkle of additional sugar, if desired.
  9. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Coconut milk mixture can be made a day in advance, placed in a covered container, and refrigerated until ready to assemble scones.
Recipe by TeaTime Magazine at