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Coconut Cream Pie Scones - Pie for breakfast? Made with whole wheat flour, coconut milk, and sweetened with honey. Sold! www.happyfoodhealthylife.com #breakfast #pastry #healthier
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Coconut Cream Pie Scones

Servings 8 scones
Calories
Author Holly Waterfall

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg separated
  • 3 Tablespoons honey
  • 1/3 cup Silk unsweetened coconut milk
  • 2/3 cup shredded coconut

For Topping

  • 1 cup powdered sugar
  • 1 Tablespoon Silk unsweetened coconut milk
  • 1/2 cup coconut , toasted
  • 1/2 cup graham cracker crumbs

Instructions

  • Preheat oven to 400 degrees.
  • Combine flour, baking powder, baking soda, and salt.
  • Cut in butter until mixture is crumbly, using a pastry blender. You should have little pea-size balls throughout this mixture. Add coconut, and lightly stir to distribute.
  • Separate the egg white and the yolk. Set the egg white aside.
  • In a separate bowl, mix together the egg yolk, honey, and coconut milk. Add to the dry mixture and mix until just combined.
  • You don't want to work it too much or it won't turn out quite as flaky. You don't want a cookie batter consistency. Just barely mixed.
  • Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
  • Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.
  • Bake at 400 degrees for 10 to 12 minutes, until golden brown. Cool slightly before topping with icing, coconut, and graham cracker crumbs.
  • While baking, it's time to start toasting the coconut. Heat a small pan over medium heat. Add the 1/2 cup coconut. Coconut browns pretty quickly, so you don't want to walk away for too long. You don't want burnt coconut, so once it starts to brown even slightly, toss or stir the coconut consistently until everything is a nice overall golden brown color. Remove from the pan immediately so it stops browning.
  • In a small bowl, mix the powdered sugar and coconut milk until completely smooth. Spoon into a small plastic ziploc bag to prepare for piping.
  • After the scones have cooled just slightly, snip a small corner off the plastic bag of icing and drizzle over scones. Immediately top with graham cracker crumbs and toasted coconut before the icing sets.