Small Batch Coconut & Raisins Cream Streusel Scones (Makes 6)

It’s Fall, and when I think of fall, I think of soup, stew, pie and scones. Something to keep me warm or something to pair with a hot cup of tea. This Buttery and Flaky Sweet Sugar Glazed Coconut & raisins Scones is one of those thing that I thought of. It’s like a crossover scones, crossing between end of Summer and start of Fall. Not yet too cold but it’s a lot cooler than regular Summer days.

Small Batch Coconut Crumble Cream Scones

I grew up in Philippines which justify why I like coconut based products or desserts. Sweet or savory, name it, I’m all for it. I’ve done quite a lot of scones in preparation to Fall, and you’ll see them one by one in my blog in few days. Scones are easy to make, and it can be kept frozen up to 2-3 months for future baking. That makes it even more appealing to me because it’s so convenient to have something ready in the freezer available for baking whenever I feel like it. Busy days, we all have it and scones are perfect idea for days like that. I make different variations of scones and kept them in the freezer. When I feel like having it, I’ll grab it straight from the freezer and baked it in a preheated 400F. Easy breezy.

Coconut Cream Scones

This Glazed Coconut Scone is flakey and soft, just like any of my Scones in my website. I like it that way, and in my personal opinion that’s how Scone should be. It has a nice coconut flavor, not only from the coconut glazed toppings but most especially from the coconut milk. I made my own coconut milk by mixing heavy cream and shredded sweetened coconut, I left it overnight for the flavor to develop. Let me show you how I made it. Let’s get started.

Small Batch Coconut and Raisins Crumble Scones

Tips to a Successful Flaky and Light Scones

  • Cold Ingredients: This is one of the secret to a flaky Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result
  • No Over Mixing: Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, in fact, it is advisable.
  • Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
  • Hot Oven: Pre-heated hot oven is recommended when baking Scones or Biscuits. This is important so that the Scones could reach its fullest height and lightest crumb.

Small Batch Coconut Cream Scones

Baking Ahead of Time 

Tempting as it maybe, if you want to really enjoy the Scones, you should bake it the same day you want to serve it. Even better, few hours before serving it. Although you can freeze it, and re-heat it, there is nothing like eating it fresh from the oven. Scones and biscuits are it’s best the same day or few hours after baking it. What you can do is to shape, cut and freeze the unbaked Scones. Leave it inside the refrigerator until the oven is pre-heated, then take it out only when you are ready to bake.

Small Batch Coconut Raisins Cream Scones


  • 2 cups all-purpose flour
  • 1/3 cup granulated white sugar
  • 2 tsp baking powder
  • 1/4 teaspoon salt
  • 6 tbsp cold unsalted butter, cut into pieces
  • 1 large COLD egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup COLD  Full Fat Cream
  • 2 tbsp shredded coconut

Streusel Topping:

  • 2 1/2 tbsp firmly packed light brown sugar
  • 2 1/2 tbsp all-purpose flour
  • 2 1/2 tbsp rolled oats
  • 2 tbsp cold unsalted butter, cut into pieces
  • 2 tbsp shredded coconut (Divided: 1 tbsp for the stresuel and 1 tbsp for toppings before serving)

Sugar Glaze:

  • 1/4 cup icing/confectioners sugar
  • 1-2  tbSp milk  or water

Scones Instructions:

  1. Prepare Coconut Cream: Add 2 tbsp of shredded coconut to 1/2 cup of full fat cream. Let sit for minimum 1 hour, overnight recommended for better coconut flavor. You can do this ahead of time, even 2-3 days ahead and just leave it in the refrigerator.
    • Alternatively, you can use Coconut Milk (in carton) , the one that you can drink not the one for cooking that is in a can.
  2.  Preheat oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick vegetable spray.
  3. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, two knives or large cheese grater. The mixture should look like coarse crumbs.
  4. Wet Ingredients: In a separate bowl or glass, whisk the beaten egg with the vanilla and milk.
  5. Dry Ingredients + Wet Ingredients: Add wet ingredients mixture to the dry ingredients mixture and mix just until the dough comes together. Do not over mix the dough or the scones will be tough.
  6. Cut: Transfer the dough to a lightly floured surface and gently knead the dough four or five times and then pat the dough into a 6-inch round. Cut this circle in half, then cut each half into three or four pie-shaped wedges (triangles). Place the scones on the baking sheet. Chill in the freezer while you make the streusel toppings.
  7. Make the Coconut Streusel Topping: In a bowl whisk together the sugar, flour, 1 tbsp shredded coconut and oats. With your finger tips,  crumble the mixture until the mixture is crumbly and clumping together. You can also skip the streusel and just have the glaze.
  8. Assembly: Brush top each scone with a cream and top with a teaspoon or two of the streusel mixture.
  9. Bake the scones until nicely browned, about 18 – 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days. The scones can also be frozen.
  10. Glaze: Mix sugar and milk/water. Stir until smooth. If you want a thicker glaze, just add more sugar.
  11. Serve: Let the scones cool completely before drizzling the glaze. Drizzle the glaze on top and sprinkle top with more dried shredded coconut or coconut flakes (optional).

Baking Frozen Scones:

Bake the Scones straight from the freezer. Brush top with cream or egg wash (1 egg + 1 tsp water or milk) and sprinkle with toppings. Bake at pre-heated 400F for 23 – 25 minutes or until top turns brown.

Makes 6 pieces

Featured Video: How To Make Orange Scone

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Categories: Baking, Recipe, Scones

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