If you love the fragrant, nutty aroma of pandan and the rich, creamy flavour of coconut, these Pandan Coconut Scones are the perfect treat for you! These buttery, flaky scones are infused with pandan extract and shredded coconut, making them a unique and delicious addition to any afternoon tea or brunch spread.
These Pandan Coconut Scones are a tasty fusion of tropical flavours and classic baking. Whether you’re making them for an afternoon tea, a special gathering, or just to treat yourself, they’re going to be a hit! I made them for my Asian theme afternoon tea party with friends. So much fun!
Looking for More Baking Recipes? Check These Out!
Table of Contents
- What are Pandan Coconut Scones?
- Here’s Why You Will Love Pandan Coconut Scones
- Equipment and Tools to Make Pandan Coconut Scones
- Ingredients
- How to Make Pandan Coconut Scones
- Pandan Coconut Scones Options and Substitutions
- Storage and Reheating Tips
- Make Ahead Options
- Recipe Tips
- Frequently Asked Questions
- Hungry for More Asian Afternoon Tea Recipes?
What are Pandan Coconut Scones?
Pandan Coconut Scones are an Asian tropical take on the traditional British scone. By incorporating pandan extract, a staple in Southeast Asian cuisine, and coconut, these scones become fragrant and flavourful. They are slightly sweet, tender on the inside, and crisp on the outside, making them perfect for pairing with kaya (coconut jam) or even a simple spread of clotted cream.
Here’s Why You Will Love Pandan Coconut Scones
- Unique Flavor Combination – The blend of pandan and coconut brings a tropical and aromatic twist that sets these scones apart from the classic version.
- Perfect for Afternoon Tea or Brunch – These scones pair wonderfully with tea or coffee and add a special touch to any gathering.
- Simple to Make – Despite their elegant flavour profile, these scones come together quickly with just a few ingredients.
Equipment and Tools to Make Pandan Coconut Scones
Medium bowl
Pastry cutter (or food processor)
Measuring cups and spoons
Baking sheet
Parchment paper
Knife or round cutter
Pastry brush
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
- Flour – All-purpose flour works best for a tender texture.
- Baking Powder – Provides the rise and fluffiness.
- Salt & Sugar – Enhances the overall flavour.
- Cold Butter – Key for flaky, buttery layers.
- Coconut Milk – Adds moisture and subtle coconut flavour.
- Pandan Extract – For that signature floral and nutty taste.
- Shredded Coconut – For extra texture and coconut aroma.
- White Chocolate Chips – To add a sweetness
- Egg Wash or Cream
How to Make Pandan Coconut Scones
Let’s make this dish!
Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare Dry Ingredients: In a large mixing bowl, use a pastry cutter or your fingers to mix the cold butter and flour until the mixture resembles coarse crumbs. Stir in salt, baking powder, sugar and shredded coconut.
Combine Wet Ingredients: Add coconut milk and pandan extract. Stir until just combined. Fold in chocolate chips.
Shape the Dough: Transfer the dough onto a floured surface and knead gently a few times. Pat into a 1-inch thick round and cut into wedges or rounds.
Brush and Bake: Place scones on the baking sheet, brush with egg wash or cream. Bake for 15-18 minutes until golden brown.
Cool and Serve: Let scones cool slightly before serving. Enjoy warm with butter or clotted cream.
Pandan Coconut Scones Options and Substitutions
Want to mix things up with this recipe? Feel free to…
- Dairy-Free Option – Replace butter with dairy-free butter and use coconut cream instead of regular cream.
- Sweeter Scones – Add a bit more sugar or a drizzle of honey before baking.
- Extra Texture – Mix in chopped, toasted macadamia nuts.
- Use Pandan Leaves – Blend fresh pandan leaves with coconut milk and strain before adding to the dough instead of using pandan extract.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Freeze individually wrapped scones for up to 3 months.
Reheating: Warm in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds or air fry for 1 minute at 400°F.
Make Ahead Options
- Prepare the Dough in Advance – Shape the scones and refrigerate them overnight before baking.
- Freeze Unbaked Scones – Flash freeze the cut scones on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
Recipe Tips
- Keep the Butter Cold – This ensures flaky layers in your scones.
- Do Not Overwork the Dough – Overmixing will make the scones tough.
- Chill the Dough Before Baking – Helps maintain structure and keeps them from spreading too much.
Frequently Asked Questions
What do Pandan Coconut Scones taste like? Pandan Coconut Scones have a buttery, tender crumb with a subtle sweetness and a rich, tropical aroma from the pandan and coconut. Comforting and refreshing!
What goes well with Pandan Coconut Scones? They pair well with kaya jam, clotted cream, or even a light drizzle of condensed milk.
Can I make these gluten-free? Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Can I use fresh pandan leaves instead of extract? Yes! Blend fresh pandan leaves with coconut milk and strain before adding to the dough.
How do I get a flaky texture? Make sure your butter is cold, and avoid overmixing the dough.
Can I make mini scones? Absolutely! Just cut them into smaller portions and reduce the baking time by 3-5 minutes.
Hungry for More Asian Afternoon Tea Recipes?
Chinese Sausage Scallion Scones
Matcha Loaf with Strawberries and Cream
Black Sesame Caramel Cornflakes
Lastly, if you make my Pandan Coconut Scones be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Pandan Coconut Scones
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a large mixing bowl, use a pastry cutter or your fingers to mix the cold butter and flour until the mixture resembles coarse crumbs. Stir in salt, baking powder, sugar and shredded coconut.
- Combine Wet Ingredients: Add coconut milk and pandan extract. Stir until just combined. Fold in white chocolate chips.
- Shape the Dough: Transfer the dough onto a floured surface and knead gently a few times. Pat into a 1-inch thick round and cut into wedges or rounds.
- Brush and Bake: Place scones on the baking sheet, brush with egg wash or cream. Bake for 15-18 minutes until golden brown.
- Cool and Serve: Let scones cool slightly before serving. Enjoy warm with butter or clotted cream.
Notes
-
- Dairy-Free Option – Replace butter with dairy-free butter and use coconut cream instead of regular cream.
-
- Sweeter Scones – Add a bit more sugar or a drizzle of honey before baking.
-
- Extra Texture – Mix in chopped toasted macadamia nuts.
- Keep the Butter Cold – This ensures flaky layers in your scones.
-
- Use Pandan Leaves – Blend fresh pandan leaves with coconut milk and strain before adding to the dough instead of using pandan extract.
