Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate Coconut Scones Recipe
    Lost? Site Map

    Chocolate Coconut Scones

    Chocolate Coconut Scones. Photo by lawatha

    1/1 Photo of Chocolate Coconut Scones

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Marz's Note:

    These scones look really good with the coconut addition. I got this recipe from BH&G.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
    2. 2
      In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
    3. 3
      Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
    4. 4
      Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.

    Ratings & Reviews:

    • on February 25, 2014

      55

      Delicious, not too dry, great flavor. I made it with milk instead of coconut milk, and I added a melted dark chocolate chip drizzle on top after baking. I would definitely make these again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2010

      55

      Delicious! Happy to be the first to review these fantastic scones. I made them yesterday for a group of friends and they were so good I am making them again today. Thanks for the recipe! I am always looking for new recipes to try that use Coconut Milk. Also - I should note that I used 1/2 Spelt four and 1/2 all-purpose flour and substituted Rapadura for the sugar. I also brushed the scones with coconut milk and sprinkled Rapadura on them before baking.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chocolate Coconut Scones

    Serving Size: 1 (53 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 199.9
     
    Calories from Fat 96
    48%
    Total Fat 10.7 g
    16%
    Saturated Fat 7.2 g
    36%
    Cholesterol 32.8 mg
    10%
    Sodium 164.6 mg
    6%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.9 g
    27%
    Protein 3.2 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites