Tropical Coconut Cream Scones


CREDIT: That Fiji Taste


Making a quick and easy batch of scones for the family could be a time and energy saver in the kitchen. Try this very simple recipe with only 4 ingredients! Using coconut cream instead of the normal heavy cream, it gives the scones a more tropical taste. I must add that  heavy cream is sometimes too fatty and some brands contain a heap load of gelatin which some Hindus and Muslims will not eat (made of beef fat or is non-halal), so using butter and milk is the next best thing. It’s a simple recipe for the holidays, do try it.



  • 2 Cups Flour
  • 1/4 Cup Carbonated Lemonade (Sprite)
  • 1/2 Cup Heavy Coconut Cream
    [Alternatives: 1/2 Cup Cream Or 1/2 Cup Milk + 1/8 Cup Butter]
  • Walnuts (Any Nuts) – To Garnish (Optional)



  1. In a deep bowl, sift the flour and set aside
  2. Add the coconut cream or heavy cream to the flour (or melt the butter and mix into the milk (at room temperature)) in small amounts and combine to make dough
  3. Now add the lemonade – also in small increments making sure too much is not added
  4. Make a dough which should be somewhat gooey and sticky to the touch – if the dough is too stiff, add more lemonade
  5. Dust your hands with some flour and pull the dough apart into about 6 portions and roll into balls
  6. Pre-heat the oven to medium heat – or 160 degrees and place the balls onto a slightly flour dusted baking pan, about 3cms apart on all sides so that they have enough space to expand
  7. Bake the scones for 15-20 minutes or till they are slightly brown in colour. Then cool and enjoy with some whipped cream and raspberry jam. I like to sprinkle some walnuts on top to give it some texture. You can also have them with a light spread of butter and hot tea – Fiji style.


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