If you love tender, buttery scones bursting with sunny fruit and toasty flavors, you absolutely have to try Apricot Coconut Scones. These golden wedges are the perfect marriage of soft dried apricots, lush coconut milk, and sweetened shredded coconut. They come together quickly, bake up gorgeously, and just about melt in your mouth. Whether you’re hosting brunch, packing a picnic, or savoring a cozy afternoon snack, Apricot Coconut Scones are about to be your new baking obsession.
Ingredients You’ll Need
Just a handful of kitchen staples and a couple of tropical touches are all you need for Apricot Coconut Scones! Each element plays its part, from creating that unmistakably tender crumb to infusing every bite with rich coconut and bright apricot flavor.
- All-purpose flour: The sturdy base for your scones, giving them their signature soft yet slightly crisp texture.
- Granulated sugar: Just enough sweetness to enhance the fruit and coconut, while keeping the scones breakfast-ready.
- Baking powder: The essential lift that helps these scones rise into beautiful, fluffy triangles.
- Salt: A must for balancing sweetness and deepening all the flavors.
- Cold unsalted butter: Cut in while cold, it’s the secret to that flaky, delicate scone crumb.
- Chopped dried apricots: Bursts of sweet-tart fruit that make every bite a little brighter.
- Sweetened shredded coconut: Adds chewy, toasty richness and a hint of paradise in each taste.
- Full-fat canned coconut milk: Makes the dough impossibly moist, tender, and full of coconut flavor—plus, perfect for brushing the tops.
- Vanilla extract: A cozy, aromatic note that ties the tropical and fruity flavors together smoothly.
How to Make Apricot Coconut Scones
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C) so it’s nice and hot before the scones go in. Line a baking sheet with parchment paper to ensure easy cleanup and perfectly golden bottoms.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This blends all your rising agents and flavor-boosters evenly, setting the stage for the perfect scone texture.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry mixture. Use a pastry cutter, fork, or even your fingertips to gently incorporate the butter until the mixture looks like coarse, pea-sized crumbs. Work quickly to keep the butter cold—this is what yields that flaky, melt-in-your-mouth bite in Apricot Coconut Scones.
Step 4: Stir In Fruit and Coconut
Fold in the chopped dried apricots and sweetened shredded coconut. Make sure they’re evenly dispersed throughout the flour mixture, so each scone gets plenty of fruit and coconut in every mouthful.
Step 5: Add Wet Ingredients
In a separate small bowl, stir together the full-fat coconut milk and vanilla extract. Pour this mixture over your dry ingredients and use a spatula or wooden spoon to gently mix just until combined—overmixing leads to tough scones, so stop when it’s mostly moistened even if the dough looks a little shaggy.
Step 6: Shape and Cut
Turn the dough out onto a lightly floured surface and knead it two or three times, just until it holds together. Pat the dough into a 1-inch thick circle, then use a sharp knife or bench scraper to cut it into 8 even wedges.
Step 7: Bake the Scones
Arrange your scone wedges a couple of inches apart on the prepared baking sheet. Brush the tops with a little extra coconut milk for shine and added tenderness. Slide them into the oven and bake for 16–18 minutes, until they’re lightly golden and irresistible-looking.
Step 8: Cool and Enjoy
Let your Apricot Coconut Scones cool on the baking sheet for a few minutes. They’re delicious warm from the oven or at room temperature, ready to be devoured any time of day.
How to Serve Apricot Coconut Scones
Garnishes
A simple dusting of powdered sugar or a drizzle of light icing makes these scones extra inviting. If you want some crunch, sprinkle turbinado sugar on top before baking for a sparkling, sweet crust.
Side Dishes
Pair your Apricot Coconut Scones with a tangy yogurt parfait, a bowl of fresh berries, or a piping hot mug of coffee or tea. The fruity and coconut flavors play beautifully with creamy textures and slightly tart sides, making breakfast or brunch feel abundant and celebratory.
Creative Ways to Present
Stack them high on a rustic cake stand, tuck wedges into a basket lined with a cheerful napkin, or package in bakery-style parchment for charming edible gifts. For a special brunch spread, serve with little ramekins of coconut whipped cream or apricot jam alongside these dazzling scones.
Make Ahead and Storage
Storing Leftovers
To keep your Apricot Coconut Scones fresh, cool them completely, then store in an airtight container at room temperature for up to two days. If your kitchen is especially warm, slip the container into the fridge to preserve their texture and flavor even longer.
Freezing
Apricot Coconut Scones freeze beautifully. Once baked and fully cooled, wrap each scone individually in plastic wrap and place in a freezer-safe bag or container. They’ll be perfect for up to two months—just thaw overnight or warm gently to enjoy whenever a scone craving strikes!
Reheating
To revive that fresh-from-the-oven magic, simply reheat scones in a 325°F (165°C) oven for about 8 minutes, or microwave on low for 20–30 seconds. This will restore their tender crumb and bring back all those enticing scents and flavors.
FAQs
Can I use fresh apricots instead of dried?
It’s best to stick with dried apricots for this recipe, as fresh fruit contains much more moisture, which could affect the texture and bake of your scones. Dried apricots provide concentrated flavor and gorgeous chewy bits in every bite.
What if I don’t have coconut milk?
Full-fat coconut milk gives the scones their extra-moist crumb and subtle coconut flavor. If you have to substitute, use heavy cream and add an extra tablespoon of shredded coconut for a similar effect.
Can I make Apricot Coconut Scones vegan?
Absolutely! Substitute the butter with vegan butter, and make sure you’re using a dairy-free coconut milk. Watch labels on your shredded coconut to ensure it’s vegan as well, and enjoy these fully plant-based scones.
How do I know when the scones are done?
The scones should be golden brown on top and feel slightly firm to the touch. A toothpick inserted in the center should come out clean or with just a few crumbs. The aroma of toasty coconut is a good sign too!
Can I add other mix-ins?
Definitely! Apricot Coconut Scones are a wonderful canvas for extra touches. Try adding a handful of chopped pecans or white chocolate chips for added flavor and texture, or swap in a different dried fruit like mango or cranberry if you’re feeling adventurous.
Final Thoughts
If you’re eager to bring a little sunshine to your kitchen, these Apricot Coconut Scones are the ticket. They’re easy, ultra-flavorful, and just begging to be shared with someone you love. So gather your ingredients, turn up your oven, and treat yourself to the irresistible magic of home-baked scones!
Print
Apricot Coconut Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apricot Coconut Scones are a delightful treat for breakfast or brunch. Filled with the sweet flavors of apricot and coconut, these tender scones are best enjoyed warm with a cup of tea or coffee.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup chopped dried apricots
- 1/2 cup sweetened shredded coconut
- 2/3 cup full-fat canned coconut milk (plus more for brushing)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Combine Ingredients: Stir in the chopped apricots and shredded coconut.
- Mix Wet Ingredients: In a small bowl, mix the coconut milk and vanilla extract, then add to the dry ingredients and stir just until combined.
- Shape and Bake: Turn the dough out onto a lightly floured surface, pat into a circle, cut into wedges, place on baking sheet, brush with coconut milk, and bake for 16–18 minutes until golden brown.
- Cool and Serve: Let the scones cool slightly before serving.
Notes
- You can substitute dried apricots with other dried fruits like cranberries or mango.
- For extra flavor, sprinkle turbinado sugar on top before baking.
- These scones freeze well for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
