Coconut Cream Pie Sourdough Scones

If you love coconut cream pie, get ready to fall head over heels for these coconut cream pie sourdough scones. Made with sourdough starter, they’re soft, tender, and full of rich, buttery flavor.

Toasted shredded coconut adds texture and depth, while a touch of lime zest is infused into the dough to brighten every bite with a subtle citrusy zing. Finished with a creamy coconut glaze, these scones capture all the tropical magic of coconut cream pie—baked into a perfectly golden, bakery-style treat.

Why I love this recipe

• Perfect for using up discard or fresh starter – Whether your sourdough starter is freshly fed or leftover from yesterday, this recipe works beautifully with either.

• Flexible with your schedule – The dough can be baked right away or given a long, slow ferment in the fridge overnight for even deeper flavor and added convenience.

• Bursting with spring flavor – The combination of sweet coconut and zesty lime gives these scones a bright, tropical vibe that feels just right for warmer days.

• Tender, buttery, and bakery-worthy – With their soft interior, golden edges, and creamy coconut glaze, they taste just like a slice of coconut cream pie—only in cozy scone form.

Tips for Success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For coconut cream pie sourdough scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make sourdough coconut cream pie scones: step-by-step

Ingredients

Dry Ingredients:

• 250 grams (2 cups) all-purpose flour
• 100 grams (1/2 cup) sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 60 grams (3/4 cup) unsweetened or sweetened coconut flakes
• 113 grams (8 tablespoons) unsalted butter (cold & grated)

Wet ingredients:

• 100 grams (1/2 cup) sourdough discard (no more than a week old)
• 80 grams coconut cream (the thick part from a can of full-fat coconut cream/milk)
• 1 egg
• 1 teaspoon vanilla bean paste
• zest of 1 lime (optional but brightens the flavor)

Coconut glaze:

• 1 cup powdered sugar
• 1-2 tablespoons coconut cream
• 1/2 teaspoon vanilla bean paste
• optional toppings: toasted coconut flakes

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Instructions

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• To a mixing bowl, combine the sugar and lime zest. Use your fingertips to gently massage the zest into the sugar until it’s fragrant and looks slightly damp—this helps release the natural oils for extra flavor.

• Next, whisk in the flour, baking powder, baking soda, salt, and coconut flakes.

• Then grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

Make the wet mixture & combine

• In a separate bowl, mix the sourdough starter, coconut cream, egg, and vanilla bean paste until smooth.

• Pour the wet into the dry and gently mix until a shaggy dough forms. If its too dry add a splash more coconut cream. Do not overmix, it is okay if there are dry bits of flour.

Shape & chill the sourdough coconut cream pie scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.

• Place each wedge on the baking sheet and place it into the freezer for at least 1 hour (helps with holding their shape and rise). Sourdough coconut cream pie scones can be refrigerated overnight and baked in the AM if desired.

Brush & Bake

• Once ready to bake the coconut cream pie sourdough scones preheat the oven to 400 degrees F.

• Brush the tops with coconut cream or heavy cream and sprinkle with coarse sugar and bake for 20-25 minutes or until a toothpick comes out clean from the center.

• While the scones are cooling whisk together the powdered sugar, coconut cream, and vanilla bean paste and drizzle over top of the cooled scones. Optional: top with some toasted coconut for the final touch!

• Coconut cream pie sourdough scones last 2-3 days on the counter in an airtight container.

More sourdough scone recipes

• Sourdough Raspberry Scones (& a lemon glaze!)
• Cranberry Orange Sourdough Scones (with an orange glaze!)
• Everything Bagel Sourdough Scones (with cheese!)
• Ham Cheese & Chive Sourdough Scones