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Coconut Scones With Coconut Glaze

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“I just love anything coconut and this recipe, which appears in the latest edition of the Food Network Magazine, caught my eye. Courtesy of Stacy Rae Garwood who won the coconut recipe contest.”
20 scones

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.
  4. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
  5. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined.
  6. Stir in the pecans; do not overmix.
  7. Scoop 2-3 inch mounds of dough onto the prepared baking sheets ~ a large ice cream scoop works well for this.
  8. Sprinkle the tops with sugar and bake until golden brown for 15-17 minutes.
  9. Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup of confectioners sugar in a bowl until smooth, adding more surag as needed to thicken to a 'drizzle' consistency.
  10. Drizzle over the scones while still slightly warm.

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