These delicious scones have me feeling like I should be enjoying them in some warm tropical place. They are soft and tender, and the flavors are exciting and bold. The coconut brought through the creamy glaze, the coconut milk in the scones, and bits of toasted coconut pieces. Then there are the blackberries. Bits of juicy berry scattered in every bite of these sourdough blackberry coconut scones.
They are so easy to make too! Once you start them it will be 20 minutes or less until they are in the oven baking. The dough can be made ahead of time and frozen, or they can be baked fresh and enjoyed for almost a week on the counter. Because of the sourdough in them they can be long fermented to also provide gut healthy benefits. They really are the best scones.
Sourdough
Sourdough is a culture that contains wild yeasts. Just like other ferments the starter needs to ‘eat’. A kombucha scoby eats the sugar in the tea. In the same way, the sourdough starter ‘eats’, and breaks down the flour in sourdough bread. During this process tiny bubbles of carbon dioxide are produced and get trapped in the dough causing the dough to rise. This fermentation process takes longer than commercial yeast, but this extra time causes the wild yeast to break down the flour. Resulting in baked goods that are easier to digest!
Recipes like this, my blueberry buckle, tortillas, and strawberry muffins, all are a great way to use up extra sourdough discard. If you are feeding a starter but not baking with it the discard will keep growing. It is known as discard because it is unactive starter that is commonly ‘discarded’ before feeding. I personally do not like to waste it like this, so I use that discard in recipes whenever possible. And clearly, one of my favorite ways to do that is in a sourdough scone recipe.
If this is your first time using sourdough, or you want to know more about the sourdough process, check out my e-book “The Art of Sourdough“. There, I walk you through the process of starting your own starter, caring for it, troubleshooting, and some great recipes to get you started.
Tools
Small frying pan– I avoid Teflon at all costs so a stainless-steel pan like this one is my go-to.
Mixing bowls
Measuring cups
Measuring spoons
Liquid measuring cup
Bench scraper– This not only makes clean up so easy but is also perfect for measuring and cutting the scones.
Parchment paper
Sheet trays
Ingredients
Scones
Flour: All-purpose flour works really well.
Baking powder: Because we are using sourdough discard in this recipe, they are not getting a rise from the yeast. The baking powder is a chemical leavener which will provide that oven spring. Just be sure to use double acting baking powder if making the long ferment scones.
Sugar: Organic white cane sugar provides a neutral flavor while also adding that bit of sweet.
Salt: No good recipe is complete without salt to enhance all the flavors and tie it all together.
Butter: Salted or unsalted butter will work for this recipe. I would not use shortening or margarine.
Sourdough discard: Active starter can be used if needed, but only for the quick bake version. If not using discard, a bit more coconut milk might be needed to achieve the proper texture.
Vanilla: I like adding a splash of vanilla extract to all my sweet scone recipes because it enhances the sweetness without actually adding more sugar.
Shredded coconut: For this I used unsweetened coconut. Toasting it really brings out the flavor to make these pop.
Blackberries: Make sure to wash your fresh berries before adding them to your recipe.
Coconut milk: Canned! Make sure it is the canned coconut milk. It has a lot more of the thick, sometimes solid, coconut cream. It is much thicker than the coconut milk you find in a carton for coffee. The coconut milk you choose will also hugely impact the flavor of your scones. I like the simple truth organics one because the flavor is naturally a little sweet and not bitter like some brands I have tried in the past.
Glaze:
Powdered sugar: This makes such a great base for a good glaze.
Coconut milk: Just as with the scones, the quality of the coconut milk will impact the flavor of the scone.
Vanilla: I add just a little bit because without it, the glaze tastes just a bit flat. This really brings out the flavors of the coconut making it the perfect glaze.
Coconut extract: I literally only add a few drops because I am not a huge fan of that artificial coconut flavor. However, just the littlest bit is what I think this need to fully complete the coconut profile. This can be left out or more can be added depending on taste preferences.
Substitutions and optional ingredients
Coconut extract: This can also be added to the scones themselves to enhance the coconut flavor in addition to the vanilla. I would add 1/4 tsp. – 1/2 tsp. to start.
Frozen berries: You do not have to use fresh blackberries for the recipe to work. I do suggest tossing frozen berries in a tablespoon or so of flour to slow down the melting process while incorporating them into the dough. And if frozen berries are used, take them straight from the freezer and add them into the sourdough blackberry coconut scones. If they are left to sit on the counter they will start to thaw, and the additional moisture may make the scones soggy.
Heavy whipping cream: If you cannot find good quality canned coconut milk, or one you enjoy the flavor of, heavy cream can be used in its place. The coconut flavor just will not be as intense.
Boxed coconut milk: Coconut milk from a carton will be a lot thinner so you would need less. I would start with one ounce then work up from there little bits at a time.
Sweetened coconut: If the goal is a sweeter scone, use sweetened coconut. It will add to the sweetness and intensity of the flavor. I like to make them lower sugar so I can serve them to my children with breakfast, but that sweetened coconut is absolutely delicious.
Active starter: Sourdough discard tends to be thinner in texture than active starter. If active sourdough starter is used, a little more liquid will need to be added to achieve the proper texture.
Let’s make blackberry coconut scones!
Making the dough
Start by preheating the oven and lining a sheet tray with parchment paper.
Take the shredded coconut and put it in a frying pan over low to medium heat. Shake the pan back and forth so the coconut moves around to keep it from burning. Continue this until the coconut is browning and fragrant. I usually let about 1/3 of the coconut turn a golden brown before calling it good. Leave it on too long and it can burn. Take the pan off the heat and let the toasted coconut aside to cool.
Chop the berries in half or thirds and set aside.
In a large bowl, combine the flour, baking powder, sugar, and salt together.
Slice the butter into the dry ingredients and break it up into pieces by hand. Make the “money, money, money” sign with your hands and do it with the butter between your fingers and thumbs. This will quickly break up the butter chunks.
Add in the sourdough discard and combine, breaking it up so it is evenly distributed.
Pour in the toasted coconut and berries and toss in the flour mixture.
Add in the vanilla and half the coconut milk. Gently mix and the remaining coconut milk little bits at a time until the dough comes together. It should not be stiff but not so soft it is sticky.
Shaping and baking
Turn the scone dough onto a lightly floured surface and divide it into two equal parts.
Shape each half into a disk that is 6 inches across.
Divide each disk into 8 even triangles.
Transfer the sourdough blackberry scones onto the prepared sheet tray.
Bake for ten minutes then rotate the pan. Bake for another 5 – 8 minutes or until the edges are getting golden brown.
Remove from the oven and allow to cool completely before icing. They can be cooled on a wire rack if desired.
Glaze:
In a bowl add the powdered sugar, vanilla, coconut milk, and coconut extract if using. Whisk until smooth.
To glaze, use a spoon and drizzle the glaze back and forth over each scone.
Storing
These scones should be stored covered or in an airtight container at room temperature for up to five days.
Freezing
The dough can be made ahead of time and frozen for up to six months. Once the scones are shaped into disks and divided, wrap each disk in plastic wrap and place in a freezer bag.
To bake them, preheat the oven and place the unbaked scones from the freezer to a parchment lined baking sheet, then directly into the hot oven. Do not let them thaw first. Bake for 10 minutes, then rotate the pan and bake for another 6-10 or until the edges are golden brown. The exact baking time will be determined by how cold the freezer keeps the dough and how hot the oven is.
Tips for success
Do it by hand:
A food processor can be used to add the butter, or the butter can be added using a cheese grater. However, I find the texture is better and I get the best results when it is done by hand so none of the butter chunks get too small. Just work quickly so as not to soften or melt the butter.
Cold:
Having cold butter is one of the key things that results in soft and tender scones. Use cold butter and do not let it soften to room temperature while prepping the rest of the recipe. take it right from the fridge, slice it, and add it into the dough.
Be gentle:
Once the berries are added, work gently with the dough. The fresh berries can easily get smushed, and some will and that is ok. But keeping as many intact as possible will allow the dough to stay nice and bright while the berries will be a pop of color. If over worked the whole of the dough will start to turn purple. And while it won’t affect the flavor, the appearance might not be what was expected.
Ice when cooled:
If these are warm at all, the glaze will drip more. This means less will stay on the scones themselves and the drizzles will not look as nice because they will be partly melted into the scones.
Thank you so much for trying out this easy recipe. If you have a moment, I would love to hear about how it turned out or see pictures of them! It truly brings me so much joy to see others enjoying my recipes. And thank you for sharing this with your friends and family! Be sure to stick around and check out some of my other sourdough recipes!
Sourdough Blackberry Coconut Scones- made with discard
These scones are packed with flavor and texture. The creamy coconut glaze, the crunchy bits of tasted coconnut, the juicy blackberries, all in a tender scone. Since they are easy to put together and can be in the oven within 20 minutes, they are the perfect treat for summer picnics.
Ingredients
Scones
- 1 cup Shredded coconut (Sweet or unsweetened)
- 1 cup Blackberries
- 1 1/2 cup Flour
- 1 Tbsp. Baking powder
- 2 Tbsp. Sugar
- 1/2 tsp. Salt
- 5 Tbsp. Butter (cold)
- 1 cup Sourdough discard
- 1 tsp. Vanilla
- 4-5oz Coconut milk
Glaze
- 1 cup Powdered sugar
- 1/4 tsp Vanilla
- 2 1/2 Tbsp. Coconut milk
- 2 drops Coconut extract
Instructions
- Preheat the oven to 400 degrees and line a sheet tray with parchment paper.
- Take the shredded coconut and place it into a frying pan over medium low heat. Shake the pan to keep the coconut moving and continue this until it is starting to get golden brown and fragrant. Remove from the heat and set aside.
- Chop the berries into halves or thirds and set aside.
- In a large bowl, combine the flour, baking powder, sugar and salt.
- Slice the butter into the dry ingredients and break it into marble sized pieces by hand. Work quickly so as not to soften the butter.
- Add in the sourdough discard and break it up until it is evenly distributed.
- Add in the toasted coconut and berries and mix to coat each berry with flour.
- Add in the vanilla and half of the coconut milk. Gently mix and add more of the remaining coconut milk as needed to get a soft-but-not-sticky textured dough.
- Turn the scone dough onto a lightly floured surface and divide into two equal parts.
- Shape each half into a disk that is 6 inches across and slice each disk into 8 equal pieces.
- Transfer the scones onto the prepared sheet tray.
- Bake for ten minutes, then rotate the tray and bake for another 5-8 minutes or until the edges of the scones are golden brown.
- Allow them to cool completely before icing.
- To make the glaze whisk together the powdered sugar, vanilla, coconut milk, and coconut extract (if using).
- To glaze the scones, simply take a spoon and drizzle the glaze back and forth over the top of each scone.
- Store covered at room temperature for up to five days.
- Enjoy!
Notes
Long ferment scones
Make the dough the same way as directed above. But instead of placing the scones into a sheet tray, wrap the cut disks in plastic wrap and place into a freezer bag. Freeze for up to six months.
When ready to bake, place the frozen scones onto a sheet tray and then directly into the oven. do not that first. Allow to bake for 18-20 minutes or until the tips are golden brown.
Alternate ingredients:
Coconut extract: This can also be added to the scones themselves to enhance the coconut flavor in addition to the vanilla. I would add 1/4 tsp. - 1/2 tsp. to start.
Frozen berries: You do not have to use fresh blackberries for the recipe to work. I do suggest tossing frozen berries in a tablespoon or so of flour to slow down the melting process while incorporating them into the dough. And if frozen berries are used, take them straight from the freezer and add them into the sourdough blackberry coconut scones. If they are left to sit on the counter they will start to thaw, and the additional moisture may make the scones soggy.
Heavy whipping cream: If you cannot find good quality canned coconut milk, or one you enjoy the flavor of, heavy cream can be used in its place. The coconut flavor just will not be as intense.
Boxed coconut milk: Coconut milk from a carton will be a lot thinner so you would need less. I would start with one ounce then work up from there little bits at a time.
Sweetened coconut: If the goal is a sweeter scone, use sweetened coconut. It will add to the sweetness and intensity of the flavor. I like to make them lower sugar so I can serve them to my children with breakfast, but that sweetened coconut is absolutely delicious.
Active starter: Sourdough discard tends to be thinner in texture than active starter. If active sourdough starter is used, a little more liquid will need to be added to achieve the proper texture.
This recipe for sourdough blackberry coconut scones contains affiliate links. To learn more about how we use them click here.
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