Coconut and Earl Grey Scones
Makes 8, Recipe by Ben Mims
  • 2 cups (480 grams) unsweetened canned coconut milk
  • 2 tablespoons (12 grams) finely ground Earl Grey tea
  • 1 teaspoon (4 grams) coconut extract
  • 1cup (50 grams) unsweetened flaked coconut
  • 5cups (625 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon plus 2 teaspoons (25 grams) baking powder
  • 2½ teaspoons (7.5 grams) kosher salt
  • ⅓ cup (75 grams) unrefined coconut oil, frozen
  • ½ cup (113 grams) cold unsalted butter, cubed
  • Heavy whipping cream, for brushing
  • Garnish: coconut sugar
  1. In a small saucepan, bring coconut milk and tea to a boil over medium-high heat. Remove from heat, and stir in coconut extract. Let cool completely. Refrigerate tea-infused milk until chilled; strain, discarding solids.
  2. Preheat oven to 350°F (180°C). Spread coconut flakes on a baking sheet, and bake until lightly golden brown, about 8 minutes. Transfer coconut to a bowl, and let cool completely.
  3. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Finely grate frozen coconut oil with a serrated knife into ¼-inch pieces; add to dry ingredients along with butter, and rub into dry ingredients quickly with your fingers until butter looks like pea-size crumbles. Stir in toasted coconut; add chilled tea milk, and stir with a fork until a dough forms. Transfer dough to a lightly floured surface, and pat into a 9-inch circle, about 1 inch thick. Cut into 8 wedges, and transfer to a parchment paper-lined baking sheet. Freeze for at least 1 hour or up to 1 week.
  4. Preheat oven to 350°F (180°C).
  5. Brush tops of frozen scones with cream, and sprinkle each with a hefty pinch of coconut sugar, if desired.
  6. Bake until risen and deep golden brown, 25 to 35 minutes.
Recipe by Bake from Scratch at