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Ambrosia Scones

How do you describe a scone that, while it makes you think of tea and clotted cream, also makes you think of a sandy beach and a Pina Colada? Ambrosia, of course!!

These Ambrosia Scones are delicate and soft, with the tantalizing tease of coconut blended with orange weaving it’s way throughout every bite. They’ll make you want to smooth on some sunscreen and head to the beach for a lazy day in the sun – and a drink with an umbrella!

The scones bake up quickly and are glazed while they set on the counter cooling.

Ambrosia Scones

Paired with some clotted cream, these Ambrosia Scones are amazing fresh out of the oven, but equally delicious over the next few days, warmed for just a few seconds in the microwave. Speaking of clotted cream, definitely check out my recipe for homemade Instant Pot Clotted Cream, and experience for yourself just how easy it is to bring a bit of Downton Abby style British tea into your own kitchen!

Homemade Clotted Cream with Instant Pot

Making scones, especially these drop-style scones, is amazingly easy. You don’t need special biscuit or dough cutters. You simply scoop the dough with a spoon to shape and drop onto the baking sheet, or even easier – use a levered cookie/ice cream scoop. Levered scoops are extremely useful to have, whether you are dropping scone dough, cookie dough, or ice cream. They are easy to get and come in a variety of sizes. If you’re looking for ideas, here’s the set I use.

Ambrosia Scones

Just like most baked items, these scones taste best with fresh orange zest. Fresh zest will make the orange flavor in the scones explode and linger. If you don’t have a zester, here’s my favorite.

You will need self-rising flour, granulated sugar, orange zest, salted butter, coconut milk, coconut extract, confectioners’ sugar, and orange juice.

When it comes time to pop them in the oven, you simply drop the scone dough onto baking sheets lined with parchment paper or a silicone baking mat. Silicone baking mats are a new addition to my kitchen tool essentials because, unlike parchment paper, they can be cleaned and used over and over again, they are time-saving and relatively inexpensive, depending on which brand you go with. I use these Amazon Basic silicone baking mats.

If you’ve been wanting to try your hand at making scones, or just want a new and delicious flavor combination, you’ll definitely want to put these Ambrosia Scones on your list of things to bake next!

Servings:

18

Prep Time:

20 minutes

Cook Time:

20 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

These amazing scones are delicate and soft, have beautiful hints or orange and coconut woven throughout their moist and cakey interior, and pair wonderfully with clotted cream. The hardest decision for you will be whether to accompany them with tea or a Pina Colada!

Ambrosia Scones

Ingredients

Ambrosia Scones

  • 3 cups self-rising soft-wheat flour
  • ½ cup granulated sugar
  • 1 tablespoon plus 1 teaspoon fresh orange zest, divided
  • 8 tablespoons cold salted butter, cut into pieces
  • 1 cup coconut milk (see Notes & Comments)
  • 2 teaspoons coconut extract

Orange Glaze

  • 1 ½ cup confectioners’ sugar
  • 2 – 4 tablespoons fresh orange juice (adjust for desired consistency)

Notes and Tips

Coconut Milk: Before measuring the coconut milk, empty contents into a small bowl, and whisk together to combine solids and liquids.

If you don’t use scones the same day they are baked, store in an airtight container either at room temperature or in the refrigerator. Reheat briefly in the microwave for a few seconds prior to serving.

Ambrosia Scones
Ambrosia Scones

Step by Step Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line 2 baking sheets with silicone mats or parchment paper

Step 3

In a medium bowl, combine flour, granulated sugar, and 1 tablespoon orange zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.

Step 4

In a small bowl, combine coconut milk and coconut extract, whisking well. Add to flour mixture, stirring until a soft dough forms. (If the mixture seems dry and dough won’t come together, add more coconut milk, 1 tablespoon at a time.)

Step 5

Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Remove to a wire rack.

Step 6

While scones bake, prepare the glaze. In a small bowl, combine confectioners’ sugar, remaining 1 teaspoon orange zest, and orange juice, whisking until smooth.

Step 7

Spoon glaze over warm scones. Serve scones warm or at room temperature the same day.

Additional Comments:

EQUIPMENT NEEDED: Medium bowl, baking sheets, silicone baking mats or parchment paper, pastry cutter, whisk, small bowl, levered 3-tablespoon cookie/dough scoop, zester, wire rack for cooling, juicer.

Print
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Ambrosia Scones

Ambrosia Scones Recipe Card


  • Author: Tess
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 18 1x

Description

These Ambrosia Scones are delicate and soft, with the tantalizing tease of coconut blended with orange weaving it’s way throughout every bite. They’ll make you want to smooth on some sunscreen and head to the beach for a lazy day in the sun – and a drink with an umbrella!


Scale

Ingredients

3 cups self-rising soft-wheat flour
½ cup granulated sugar
1 tablespoon plus 1 teaspoon fresh orange zest, divided
8 tablespoons cold salted butter, cut into pieces
1 cup coconut milk (see Notes & Comments)
2 teaspoons coconut extract
1 ½ cup confectioners’ sugar
24 tablespoons fresh orange juice (adjust for desired consistency of glaze)


Instructions

1. Preheat oven to 350 degrees F

2. Line 2 baking sheets with silicone mats or parchment paper

3. In a medium bowl, combine flour, granulated sugar, and 1 tablespoon orange zest, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.

4. In a small bowl, combine coconut milk and coconut extract, whisking well. Add to flour mixture, stirring until a soft dough forms. (If the mixture seems dry and dough won’t come together, add more coconut milk, 1 tablespoon at a time.)

5. Using a levered 3-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheets.
Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Remove to a wire rack.

6. While scones bake, prepare the glaze. In a small bowl, combine confectioners’ sugar, remaining 1 teaspoon orange zest, and orange juice, whisking until smooth.

7. Spoon glaze over warm scones. Serve scones warm or at room temperature the same day.


Notes

Coconut Milk: Before measuring the coconut milk, empty contents into a small bowl, and whisk together to combine solids and liquids.

If you don’t use scones the same day they are baked, store in an airtight container either at room temperature or in the refrigerator. Reheat briefly in the microwave to warm slightly prior to eating.

EQUIPMENT NEEDED: Medium bowl, baking sheets, silicone baking mats or parchment paper, pastry cutter, whisk, small bowl, levered 3-tablespoon cookie/dough scoop, zester, wire rack for cooling, juicer.

  • Method: Baking

Keywords: Scones

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