Coconut Orange Scones – tender scones made with pina colada yogurt, topped with orange glaze and toasted coconut. A fresh and tasty tropical scone recipe!
Orange Coconut Scones
Today is the very last day of school! I know that some moms dread summer because it means the kids will be home for three straight months with no one to entertain them. I know that my kids will spend their fair share of time tracking in dirt, emptying the refrigerator, wrestling each other to the ground, begging to play on the Xbox, bugging each other, and making my house look like a trailer park after a tornado.
But I am still excited to have them around. They are great kids and I enjoy their company. (Plus, I have plenty of projects ready for the first kid who says, “Mom, I’m bored.”) Yep, I love summer vacation!
Another thing that’s great about summer is that mornings aren’t rushed and I can make breakfast. If you’ve been reading my blog for long you know that I love breakfast foods. I can’t stand cereal! My kids love it though, so on busy mornings, I let them have it. I try to keep the freezer stocked with muffins though, so I don’t have to join them. Unless I really want to. 🙂
I modified another favorite scone recipe to come up with these tropical scones. They were a huge hit with my family! That probably had something to do with the fact that they don’t have any dried fruit in them. (Which I usually add to make scones more nutritious.)
They are not the healthiest of breakfast options, so I will only serve them occasionally as a special treat. The orange flavor is subtle, so it compliments the coconut flavor nicely. Make sure you toast the coconut for the topping. So yummy!
How to make Coconut Orange Scones
- baking powder
- baking soda
- pina colada yogurt
- orange juice concentrate
- orange zest
- powdered sugar
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, soda, and salt in a large bowl. Cut in the butter until crumbly. Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined. Pat out on a lightly floured surface into an 8-10 inch circle.
Cut into 6 wedges. Place scones on a silpat lined baking sheet about an inch apart.
Bake at 400° for 13-15 minutes or till lightly browned. Mix powdered sugar, OJ, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut if desired.
How to store Coconut Orange Scones:
We like these scones best warm from the oven, but they will keep for a couple days at room temperature in an airtight container. The coconut does lose its crunchiness though.
You can also freeze them. I have frozen them with the glaze and it works fine, but they aren’t as pretty. You can also freeze them without the glaze and add it after you thaw or warm them in the microwave. You can make the glaze ahead of time and freeze it in a ziplock bag. I don’t recommend freezing them with the coconut. It falls off, and it gets soft.
Handy supplies for making coconut orange scones:
Zester – fresh orange zest is what gives these scones their fresh flavor, so you definitely don’t want to omit it. I love mine, and it is similar to this zester.
Pastry cutter – so handy for cutting the cold butter into the dry ingredients. It’s also great for mashing avocados for guacamole!
Silicone Pan Liner – I use these for just about all my baked goods. Nothing sticks to them! I have several brands, but the Silpat is my favorite.
MORE TASTY SCONE RECIPES:
- White Chocolate Raspberry Scones
- Orange Cranberry White Chocolate Scones
- Toffee Chocolate Chip Scones
Orange Coconut Scones Recipe
- 2 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp soda
- 1/4 tsp salt
- 1/4 cup butter
- 6oz pina colada yogurt
- 1 Tbsp frozen orange juice concentrate, thawed
- 1 egg
- 2 tsp orange zest
- 2/3 cup powdered sugar
- 1 Tbsp orange juice (approximately)
- 1/4 tsp orange zest
- 3 Tbsp toasted coconut
- Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Cut in the butter until crumbly.
- Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined.
- Pat dough out on a lightly floured surface into an 8-10″ circle. Cut into 6 wedges.
- Place scones about an inch apart on baking sheet lined with silpat or sprayed with non-stick spray.
- Bake at 400° for 13-15 minutes or till lightly browned.
- For glaze: Mix powdered sugar, orange juice, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut.
-I often replace 3/4 cup of the flour with whole wheat flour, and they are still fantastic.
-If you can't find pina colada yogurt, you can use orange cream yogurt.
-In a pinch, orange juice can be used in place of the orange juice concentrate.
Amount Per Serving: Calories: 413Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 363mgCarbohydrates: 68gFiber: 2gSugar: 34gProtein: 7g