Coconut Orange Scones – tender scones made with pina colada yogurt, topped with orange glaze and toasted coconut. A fresh and tasty tropical scone recipe!

I love baking with citrus! Don’t miss my Lemon Bundt Cake, Lemon Brownies, and Lime Sweet Rolls.

Coconut Orange 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

Ingredients:

flour
sugar
baking powder
baking soda
salt
butter
pina colada yogurt
orange juice concentrate
egg
orange zest
powdered sugar
coconut

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