Coconut Almond Scones with Chocolate Drizzle
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Coconut Almond Scones with Chocolate Drizzle
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Coconut Almond Scones with chocolate drizzle is kind of like a breakfast Almond Joy! Make these delightful treats in about 30 minutes!
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Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons granulated sugar
- 1/3 cup cold butter cubed
- 1/4 cup sweetened shredded coconut toasted
- 1/4 cup slivered almonds toasted
- 1/2 teaspoon coconut extract optional
- 1/2 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup dark chocolate chips or semi sweet or milk chocolate chips
- 2 teaspoons butter
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Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. {Or lightly grease with nonstick cooking spray.}
- In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined.
- Scoop onto prepared pan into 12 even scones. Bake 15-20 minutes or until golden brown. Remove from oven and set aside to cool.
- In a small bowl, microwave butter and chocolate using 20-second intervals, stirring in between until completely melted. Using a spoon, drizzle chocolate over scones. Serve warm.
Notes
- Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
- If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
- Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
- Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
- Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
17mg
(6%)
Sodium
145mg
(6%)
Potassium
220mg
(6%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
211IU
(4%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 145mg | 6% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 211IU | 4% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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