Coconut Cream Pie Sourdough Scones
These coconut cream pie sourdough scones are soft, buttery, and bursting with coconut flavor—made with sourdough starter and topped with a silky coconut glaze for a tropical twist on a classic treat
Servings:
8
scones
Equipment
- Mixing bowls
- Measuring cups & spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry ingredients
- 250 grams (2 cups) all-purpose flour
- 100 grams 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 (cold)
- 80 grams coconut cream (the thick part from a can of full fat coconut cream/milk )
- 1 large 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
- toasted coconut flakes for topping (optional )
Instructions
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Make the dry mixture
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*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.
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Next, whisk in the flour, baking powder, baking soda, salt, and coconut flakes.
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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
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In a separate bowl, mix the sourdough starter, coconut cream, egg, and vanilla bean paste until smooth.
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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 coconut cream pie sourdough scones
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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.
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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). Coconut cream pie sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush & Bake
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Once ready to bake the coconut cream pie sourdough scones preheat the oven to 400 degrees F.
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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.
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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 and lime zest for the final touch!
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Coconut cream pie sourdough scones last 2-3 days on the counter in an airtight container.
Notes
Tips for Success
- Sourdough discard: Use sourdough discard that is no more than a week old to avoid a sour flavor.
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- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
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- Refrigerate the dough before baking: For sourdough pumpkin 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.
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- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
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- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
How to toast coconut flakes: To toast coconut flakes, spread them in an even layer on a baking sheet and bake at 325°F (160°C) for 5–8 minutes, stirring once or twice, until golden and fragrant
