Coconut Chocolate Scones

Soft, crumbly, and full of warm coconut flavor

These Coconut Chocolate Scones are tender, aromatic, and just the right amount of sweet. Coconut milk makes the dough soft and moist, while shredded coconut adds a delicate texture. Chocolate chunks melt inside as the scones bake, creating a comforting balance of flavors. This easy scone recipe is perfect for baking with kids — simple steps, hands-on mixing, and a delicious result every time.

Ideal for winter breakfasts, after-school snacks, or a cozy weekend treat with tea.

Why You’ll Love These Coconut Chocolate Scones

These coconut scones have a beautiful crumbly texture and a warm, comforting flavor. They’re easy to shape, bake evenly, and look lovely on the table. The coconut milk gives them a natural richness, while the chocolate adds a touch of indulgence. A perfect family-friendly baking recipe to brighten any day.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons (85 g) cold butter
1 cup coconut milk
1/2 teaspoon vanilla extract
1 cup + 1/3 cup shredded coconut (the smaller portion for sprinkling)
1/2 cup + 1/4 cup chocolate chunks

Creative Process

1. Line a baking tray with parchment paper and set aside.

2. In a large bowl, sift together the flour and baking powder.

3. Add the sugar and salt, and stir to combine.

4. Cut the cold butter into small pieces, then grate or rub it into the flour mixture until coarse crumbs form.

5. Pour in the coconut milk and vanilla extract. Stir gently with a spoon.

6. Add the shredded coconut and chocolate chunks. Mix to combine, using your hands if needed to bring the dough together.

7. Preheat the oven to 355°F (185°C).

8. Divide the dough into 2 pieces. Shape each piece into a flat disc (like a small pizza) and cut each disc into 6–8 wedges.

9. Transfer the wedges to the prepared baking tray, leaving space between them so they don’t stick together.

10. Brush the tops with a little coconut milk and sprinkle with shredded coconut.

11. Bake for 25–30 minutes, or until golden and fully baked.

12. Remove from the oven and allow to cool before serving.

Serving Suggestion

Serve these coconut chocolate scones warm with tea or milk. They stay soft for hours and taste even better the next morning.

Storage Tips

Keep the scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

See how we cooked this in class

Love cooking with your kids?

Explore more in our Kids Cooking Classes or in the Seasonal Recipe Book.