Sweet Caramel and Coconut Scones

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Instead of treating your co-workers, friends or family with generic cookies, make them these unique and tasty scones. They’ll love that you stepped out of the block to create something new and exciting for them. Simply dress them up by wrapping the scones in some cute treat bags that you can find at a dollar store.

Ingredients:Sweet Caramel and Coconut Scones

  • 2 cups self-rising flour , plus additional for dusting
  • ½ cup of shredded coconut – plus additional for garnish
  • 6 tablespoons butter, cut into 1/2-inch pieces
  • Kosher salt – just a pinch
  • ½ cup heavy cream
  • ½ cup of sweeten condensed milk
  • caramel sauce


Preheat the oven to 375. In the bowl of a food processor, pulse together the flour, coconut, salt and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. In a small bowl, mix together condensed milk with cream. Slowly stir in the liquid into the flour until the mixture forms a dough. You want to be careful not to over mix the dough. The mixture will be on the sticky side.

Dust your hands and tools with flour to prevent everything from going gummy on you. Sprinkle the dough with a good dust as well before moving it from the bowl. On your floured work surface, roll out the dough to be about ½ inch thick. Using a 3-inch biscuit cutter, cut out pieces of dough and put on a greased baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough and add to the baking sheet.

Bake scones for 18 – 20 minutes or until the edges are golden brown. Transfer the scones onto a cooking rack and cool for 30 minutes. Transfer caramel sauce to a squeeze bottle. Place a baking sheet under the cooling rack. With large sweeps, drizzle caramel over each scone. Garnish each with an additional sprinkle of coconut.

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