Coconut Walnut Scones

I remember my first experience making scones back when I was probably 14. My aunt came back from her holiday in Melbourne and was raving away about how good even food court scones were over there. I was intrigued and started poring over my mom’s English cookbooks for a recipe and it wasn’t difficult to find one.

Excitedly, I tried making it. It was a disaster. They were hard little rocks, somehow browned on the outside yet tasted of raw flour on the inside. I never made another scone again until last year. To be fair, I had never heard of the word “scone” up till then and had never tasted scones before!

I made up for that, though, 3 years ago when we were at Cameron Highlands for a Christian conference. That year, I had scones 3 times in 3 separate places. I only remembered to take the pictures of 2 places because in one of the cafes, I was too busy snapping pictures of the rolling tea plantation instead of the scones I was having. Can you blame me?

Cameron Highlands

The famous Boh Tea Plantation, Cameron Highlands.

This place serves okay scones. They were decent.

PS: That's not my hand. Just saying.

PS: That’s not my hand. Just saying.

This other place had the best scones! But the price was obviously triple the one above. But it was such a lovely outing with good friends and really great scones and tea. I felt like an English lady that afternoon. 😉Ye Ole Smokehouse

When I started craving for scones a couple of months ago, I figured they can’t be that hard to make. Not now at least! I’m all grown up now. I’ve made tart & pie crust, I’ve made crumbles, I’ve also made streusels. They needed cutting cold butter into flour. So do scones. I can do this. I did and my aunt loved them so much! So I decided to up my game and make a special edition.

Coconut Walnut Scones. They were truly magnificent!

The basic ingredients for scones are flour, baking powder, butter, sugar & milk. Practically any one of these ingredients can be played around with. Whole-wheat flour or brown sugar or coconut milk or solidified coconut butter… you can even add dried berries, nuts etc. The possibilities are endless. Boy, was I glad I found this recipe.

Step 1: Mix baking powder with flour.
Coconut Walnut Scones 1

Step 2: Cut in cubed cold butter into flour.
Coconut Walnut Scones 2

Step 3: Stop cutting once mixture resembles breadcrumbs, with some larger pieces of butter sticking around. No issues there.Coconut Walnut Scones 4

Step 4: Mix sugar with coconut milk. I used coconut milk for ultimate coconut burst!Coconut Walnut Scones 5
Step 5: Stir coconut milk into flour butter mixture until the milk is just absorbed.Coconut Walnut Scones 6

Step 6: Fold in sweetened shredded coconut & chopped walnuts.Coconut Walnut Scones 7

Step 7: Because of the temperatures here (tropical = sometimes 30C at night!), I pressed it into a disc, covered it in cling wrap and left it in the freezer for 10 minutes while I washed up. If the weather in your place is cool, you can proceed straight to rolling these out.Coconut Walnut Scones 8

Step 8: Roll out on a well floured surface. I used a silicon mat just for easy clean up. Coconut Walnut Scones 9

Step 9: Because I wanted these to be sorta finger food, I used a 2 cm / 1 inch round cookie cutter. These were so tiny! I figured, we can do away with having to cut them open to butter them. Just swab some butter and jam on them and then pop them in. It was an experiment well worth trying out!Coconut Walnut Scones 10

Step 10: For a nice brown top, give them a light brushing of more coconut milk before baking.Coconut Walnut Scones 11

And these were not only cute. They were really conveniently easy to eat. I’m so glad I gave 90% away. It’s dangerous having these around.Coconut Walnut Scones 12

Mu house seriously smelled like coconut. So incredible! I decided to forgo icing since we were going to have these with jam. The only other alterations I made from the original recipe was to reduce the sugar since my shredded coconut was sweetened. Worked well. 🙂

I need to make scones more. After all they freeze so well.  What kinds of flavour combinations would you suggest I try?

xoxoxo, Jayne

” I the LORD search the heart, I try the reins, even to give every man according to his ways, and according to the fruit of his doings.” (Jeremiah 17:10)

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Coconut Walnut Scones
lightly adapted from Heather’s Dish

(makes appx 80-90 1 inch scones or appx 10 slices)


2 cups Flour
1 tbsp Baking Powder
1 tbsp Sugar
5 tbsp cold Butter (regular salted), cubed
1 1/4 cup full-fat cold Coconut Milk, separate use
1/4 cup Sweetened Shredded Coconut
1/4 cup Walnut, chopped

  1. Preheat your oven to 220C or 450F.  Line a baking sheet with parchment paper.
  2. Whisk together the flour & baking powder.
  3. Add in the butter and cut into flour using pastry blender until crumbly.
  4. Stir in 1 cup of coconut milk until just absorbed.
  5. Add the shredded coconut & walnuts.  Fold until just combined.
  6. On a floured surface, pat dough into a disc. Wrap with cling wrap and leave in freezer for 10 minutes.
  7. When ready, place disc on a well floured surface. Roll out to 2 cm (1 inch) thickness.
  8. Use round cookie cutter, size according to your preference. I used a 2 cm (1 inch) diameter round cutter.
  9. Place cut dough on the lined baking sheet, about 1 inch apart. Brush tops with reserved coconut milk.
  10. Bake for 12-15 minutes or until bottoms are slightly browned.
  11. Serve warm with some jam. Or as Heather suggested “Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!”


  1. I’m so glad these worked out for you. And these are adorable. I love bit sized food. I’ll have to attempt another scone recipe soon.

    • I can’t wait to see your scones when they come out. I’m always game for a scone recipe. Haven’t really found the prefect one yet but some day I will! All the best to us. 🙂

  2. Oh I can totally imagine the coconut goodness after you opened the oven… ahhh I wish I was in the same room! These scones look so good! I need to experiment more scones – I love scones but rarely make them at home.

    • I’ve had scone fear too. But I guess once the fear is overcome, there’s no stopping me now. Haha.. The house was literally PERFUMED when I baked these. Need to incorporate more coconut in my baking, if solely for the fragrance.

  3. Thanks for the many likes, much appreciated.

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