Thai Thai Scones

I have been thinking, musing, daydreaming and jotting down ideas about this scone for months. When my tai tai’s (read little bits about my tai tai’s here and here) were coming for a visit this summer I wanted to do something special for them. A little culinary gift, if you will. I thought this Thai Thai Scone would be that perfect gift. And then…it never happened. I keep thinking of what my friend always says: my life is paved in good intentions. It is, indeed.

I’ve spoken a wee bit about being an expat before, but I’m going to expand on it a little more. Mostly to say that when you’re not working AND living in a foreign country you tend to want to celebrate. A lot. It’s that unbridled desire to say ‘Ganbei’ on a moment’s notice. Every occasion is an occasion to celebrate. When such occassions arise, I feel very strongly (PASSIONATELY) that a signature cocktail is needed (demanded!). Otherwise, it’s just another night with vodka tonics. Not that there’s anything wrong with that…just sometimes you want to bring your A-game.

When I was living in Beijing I took my cocktail-making very seriously. And thankfully, I had an ayi that would help me prepare for such serious cocktail making. My ayi, Xiao Zhang,  would  juice, chop, strain…whatever was needed to get that drink on the table. Everyone does stuff differently depending on where they’re from. Xiao Zhang had an affinity for peeling the skin off of grapes before we ate them. Not uncommon in China. She also painstakingly cut every individual eye off of a pineapple so as not to loose any of the actual fruit inside. I finally couldn’t handle that one and showed her how to machete the top and bottom off and cut the knife down the sides. Boom. You’re done. What was taking her an hour now took five minutes. I think she secretly thought I was wasteful. I think she secretly thought a lot of things about me. Namely, that my tai tais and I drank too many signature cocktails. And she was probably pretty sick of my archaic juicer. But that’s another blog post.

One such uber special occasion was when two of my tai tai’s birthdays landed during the same month. The luck. The joy. How auspicious. Oh the time I put into that cocktail. And thus, the Thai Thai ‘Tini was born.  I wanted a cocktail brimming with Thai and Chinese flavors. I wanted a cocktail that would lubricate the party. I wanted so much from this drink and it did not disappoint. I have many MANY funny stories from that night…but that’s also another blog post for another day.

When my tai tai’s were coming this summer I thought I would translate that cocktail into a scone. Just cause. Although it never happened I couldn’t stop thinking about it. I’m so glad I didn’t. Hot damn this is one fricken’ fantastically moist and flavorful scone. I want you all to try it. Give me a call and we’ll eat scones, drink Thai Thai ‘Tini’s and talk about China. It’ll be fun.

I think you’ll need that Thai Thai ‘Tini recipe pretty soon as well. I haven’t made it since I left Beijing, quite simply because it seems pretty out-of-place when you’re surrounded by danishes, grape vines and chickens…but maybe that’s just me. Oh, and I almost forgot… Speaking of birthdays, it was DisplacedHousewive’s one year in August. And scones seem the perfect way to celebrate. Thank you for this past year!! It’s been a hoot…and I’m glad you’re here. Really, I am. xx

Thai Thai Scones | displacedhousewife

Thai Thai Scones | displacedhousewife

{ thai thai scones}

Makes 8 Hefty Scones


  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour, 3 tablespoons
  • 1 cup sweetened coconut, plus ¼ cup to sprinkle on top before baking (after the egg wash)
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder
  • 1 generous tablespoon lime zest
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon five-spice powder
  • 3 teaspoon finely minced fresh mint
  • 3/4 cup heavy whipping cream, cold
  • 1 egg, cold
  • 1/4 teaspoon coconut flavoring (the fake stuff…just do it and don’t fret)
  • 8 tablespoons unsalted butter, cut in 8 pieces, cold
  • 1 tablespoon cream (for the egg wash)
  • 1 egg (for the egg wash)

For the Glaze

  • 2 cup of powdered sugar
  • Juice from 1-2 lime and about 1 tablespoon of zest (may need two limes for this)
  • Thin with milk if needed


  1. In a medium-sized bowl, whisk together the cake flour, all-purpose flour, 1 cup of the shredded coconut, sugar, baking powder, lime zest, salt, cinnamon, five-spice powder and mint.
  2. In another medium bowl, whisk together cream, egg and coconut flavoring. Set aside. If this is your first scone recipe with me, read my scone-making tips here.
  3. Sprinkle your butter across the flour mixture and using a pastry blender or two forks (or your hands) and get in there and cut your butter into the flour. You want the butter cut into pea-sized pieces…you don’t want it blended all the way in.
  4. Drizzle your cream mixture over the butter flour mixture. Grab a fork and start mixing to combine. A ball should start to form. Heavily flour your hands and force it (gently) into a ball-like shape. Make sure to get any rogue flour that’s in the bottom of the bowl.
  5. Lightly flour the surface of a cutting board and dump the dough onto the cutting board.
  6. Equally divide the dough into two balls. Pat them so they’re nice and sphereical.
  7. Then, nudge and pat each ball into a flat circle, about 1 inch thick. Try to get the edges as smooth and angled as possible, without overworking your dough.
  8. Cut each round of dough into four scones (for a total of eight). Use a really sharp knife (I use my bread knife because it’s long and flat) and cut straight down and lift the knife right back up (no see-saw action).
  9. In a small bowl, quickly whisk together the final egg and 1 tablespoon of cream.
  10. Using a pastry  brush, lightly brush the egg wash over the scones.
  11. Sprinkle the 1/4 of coconut over the tops.
  12. Put the scones in the freezer for 20 minutes. (If you would like to save your scones to bake later, freeze for 60 minutes, then wrap in plastic, then foil and put in a resealable plastic bag. When it’s time to bake, pull out of the freezer and put directly in the oven. Tack on some extra baking time (2-3 minutes) to ensure they are baked through.)
  13. Preheat your oven to 400 degrees F. Make sure your oven rack is in the top 1/3 of the oven.
  14. Pull the scones out of the freezer and place them on a baking sheet (lined with parchment) about 1 inch apart from each other.
  15. Pop the scones in the oven for 16 minutes.
  16. When done, use a spatula to get them off of the baking sheet and place on a cooling rack to finish cooling.
  17. While they’re resting, in a medium bowl whisk together the powdered sugar, lime juice and lime zest until it’s nice and smooth. Add small (1 teaspoon) increments of milk to thin to the desired consistency. You want the schmooey to be thin enough to drizzle on top of the scones, but thick enough so that it doesn’t all fall off the scone. Does that make sense?
  18. Pop some Champagne….we’re celebrating a birthday over here. Ganbei! xo

Thai Thai Scones | displacedhousewife

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  • Jessica | A Happy Food Dance 2015/09/15 at 3:35 AM

    You are the QUEEN of scones! I love anything thai and who would’ve thought that you could add Chinese five spice to a scone, but I’m totally loving that – plus the coconut and lime. Right up my alley!

  • Molly 2015/09/14 at 1:31 AM

    Oh. Em. Geeee! Can’t wait to make these!!! I love “lime in de coconut” flavors, these will be next weekend’s scone (made the orange/dried cherry ones this weekend). And that cocktail!! Nevermind the danishes and grapevines, nothing better than being geographically transported via booze. Cheers!

    • DisplacedHousewife 2015/09/14 at 1:40 AM

      I was excited for you to see these Molly!! Please let me know how you like them. …I’ll work on the cocktail too!! xoxo

      • DisplacedHousewife 2015/09/15 at 3:48 AM

        I like to get my scone on. ;) If you try no other scone of mine, try these…they’re nummy!!! xoxo

  • Amy K Musson 2015/09/13 at 11:17 PM

    I love, love, love your writing AND your cooking. You are just so cool.

  • Amanda 2015/09/13 at 10:47 PM

    These look super yummy!!!

  • Julie 2015/09/13 at 9:37 PM

    Hao chi le, pengyou! I’ll have to bake these! Xoxo.


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