Prep 15 mins
Cook 25 mins
These scones look really good with the coconut addition. I got this recipe from BH&G.
Make and share this Chocolate Coconut Scones recipe from Food.com.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 tablespoons butter
- 1 egg, beaten
- 1⁄2 cup purchased unsweetened coconut milk or 1⁄2 cup milk
- 1⁄3 cup shredded coconut
- 1⁄3 cup miniature semisweet chocolate chips
- milk (optional)
- coarse sugar (optional)
- 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.
- 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.
- 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.
- 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.
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.
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.