Scones with Coconut Oil

Make the Most Delicious Scones Ever with Coconut Oil

In a little garden cafe near Bradford-on-Avon in the UK, we had the most amazing scones I had ever tasted. They were tender and fluffy, served warm with clotted cream and strawberry jam, and pretty much carb perfection. Since then I’ve tried and adapted many recipes to try and match those UK scones. Today I substituted coconut oil for the butter in my favorite recipe, and the resulting scones are possibly the best I’ve baked so far. They have a nice aroma of coconut, and the coconut oil seems to make them lighter than the butter did. Makes about 12 scones.


2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup coconut oil (chilled for a few minutes for extra firmness)

1 egg

1/2 cup milk

1/4 cup heavy cream (or can substitute milk)


  1. Preheat oven to 400°F.  In a mixing bowl whisk together flour, sugar, baking powder and salt.
  2. Add the coconut oil, cutting it in with a pastry blender or two knives until it resembles a coarse meal with pea-sized bits of the coconut oil.
  3. Lightly beat the egg, and add the milk and cream. Reserve 1 Tablespoon of mixture for brushing top of scones if desired. Stir milk mixture into flour with a fork just until combined. It should still be crumbly.
  4. Turn out dough onto a lightly floured surface and knead lightly about four times. Roll or pat out to about 1/2 inch thickness. Cut as desired into wedges or circles. Brush with reserved cream if using. Be careful not to brush on sides as this could limit rising.
  5. Bake until lightly browned, about 16-18 minutes.

Best served the day they are made, warm or at room temperature. Fantastic with devonshire or mascarpone cream and jam.

14 replies
  1. Roshan
    Roshan says:

    I made these scones yesterday and my husband devoured it. I am eating the rest of the batch while working and trying to get through a blue Monday. This is simply delicious. I used a small star shape cookie cutter and it came out perfect. The coconut oil makes it fluffy and it smells divine.

  2. kimberly
    kimberly says:

    I added a little more flour when kneaded since I also added dates to the mixture. I used Truvia instead of processed sugar and they taste great. Thank you so much for sharing this recipe!!

  3. Joel Harris
    Joel Harris says:

    I have a fresh batch of these in the oven now! I’m trying these for the second time, this time subtracting a little flour and adding 1/8c ea of: ground flax, chia seeds, muesli mix. After brushing egg on top, sprinkled with brown sugar. Can’t wait to try these when they are done…..!! Thank you so much for this recipe 🙂 – Joel in Venice Beach CA

  4. Grace
    Grace says:

    Thanks for this. Made them this morning and it was fab!! Everyone in the family agrees this is much better than the usual scones recipe I use. My first time to bake scones with coconut oil.


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