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Pandan Coconut Scones
Cindy

Pandan Coconut Scones

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 great for any afternoon tea or brunch spread.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 scones
Course: Breakfast, Brunch
Cuisine: Fusion, Vietnamese
Ingredients Equipment Method Video Notes

Ingredients
  

Pandan Coconut Scones
  • 75 g unsalted butter cold, ¼ cup
  • 225 g flour 1½ cup
  • ½ tsp salt
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 18 g shredded coconut 3 tbsp, unsweetened
  • 120 mL coconut milk ½ cup
  • 1 tsp pandan extract
  • 50 g white chocolate chips 3 tbsp
  • egg wash or cream

Equipment

  • Medium bowl
  • Pastry Blender or food processor
  • Measuring spoons and cups
  • Baking Sheet
  • Parchment Paper
  • Knife or round cutter
  • Pastry Brush

Method
 

  1. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Combine Wet Ingredients: Add coconut milk and pandan extract. Stir until just combined. Fold in white chocolate chips.
  4. 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.
  5. Brush and Bake: Place scones on the baking sheet, brush with egg wash or cream. Bake for 15-18 minutes until golden brown.
  6. 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.
      Do Not Overwork the Dough – Overmixing will make the scones tough.
    • Use Pandan Leaves – Blend fresh pandan leaves with coconut milk and strain before adding to the dough instead of using pandan extract.
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