Choco Coconut Scones (Printable Version)
Rich scones loaded with dark chocolate bits and smooth coconut topping, ideal for breakfast or tea time.
# What You'll Need:
→ Scones
01 -
1 cup sugared coconut shreds
02 -
2 ½ cups plain flour
03 -
¼ cup granulated sugar
04 -
1 tablespoon rising powder
05 -
½ teaspoon table salt
06 -
6 ounces chopped dark chocolate bits
07 -
7 tablespoons cold diced salted butter
08 -
1 cup thick coconut cream
09 -
1 teaspoon regular vanilla flavoring
10 -
½ teaspoon coconut flavoring
→ Coconut Topping
11 -
3 tablespoons thick coconut cream
12 -
½ teaspoon coconut flavoring
13 -
¾ cup fine sugar dust
# Step-by-Step Guide:
01 -
Heat your oven to 400°F. Put parchment or a silicone mat on your baking tray and set it aside for later.
02 -
Take ¾ cup of your sugared coconut shreds and buzz them in your food processor till they're grainy. Dump this into a big mixing bowl.
03 -
Throw your flour, sugar, rising powder, and salt into the bowl with the ground coconut. Mix everything together.
04 -
Chop up your dark chocolate. Save ¼ for decorating later and mix the other ¾ into your flour mixture. Give it a good stir.
05 -
Drop your cold butter chunks into the bowl. Use your fingers or a dough tool to smoosh it all together until it looks like rough sand.
06 -
Pour in coconut cream and both flavorings. Stir until it all comes together. If it's too wet, add more flour. If it's too dry, splash in more coconut cream. You want it slightly dry but still sticking together.
07 -
Dump the dough onto a floured counter. Pat it into an 8-inch circle, making sure to press the edges so they don't crack. Slice it into 8 wedges and move them to your baking tray.
08 -
Stick them in the oven for 25-30 minutes until the edges turn light gold. Take them out and let them cool on a wire rack.
09 -
In a small bowl, mix your coconut cream, coconut flavoring, and sugar dust until it's thick but can still be squeezed through a bag. Add more sugar dust or cream to get the right runniness.
10 -
Squeeze the topping in criss-cross patterns on your cooled scones. Sprinkle the saved chocolate pieces and remaining coconut shreds on top. Eat right away or save them in a sealed container.
# Additional Notes:
01 -
You can keep these treats in a sealed container at room temp for about 2 days. Want them to last longer? Pop them in the freezer for up to 3 months and let them thaw when you're ready to eat.