Watch how to make it here
Enjoy these scrumptious coconut pecan scones as a breakfast or mid-day snack! Topped with a maple cinnamon glaze and shredded coconuts, these scones are so delicious.
A few notes:
- Although coconut milk is part of this recipe, it can be replaced with full-fat oat milk. Out of all the plant-based milk, these two are the best tasting options for these scones.
- Frozen vegan butter is essential to this recipe to prevent the scones from falling flat.
- Once the scones have been cut into wedges, refrigerate the dough before baking to help it keep its shape when it enters the oven. I usually do this while waiting for the oven to finish preheating.
- Store leftover scones in an airtight container in the refrigerator for up to a week. When ready to eat, bake at 350 degrees Fahrenheit for 10 minutes.