Coconut Chocolate Chunk Scones
User Reviews
4.7
Coconut Chocolate Chunk Scones
Description
This recipe for Coconut Chocolate Chunk Scones uses cold butter cut into a mixture of flour, baking powder, sugar, and salt to create a coarse crumb texture essential for flaky scones. Coconut milk and vanilla extract bring moisture and a subtle coconut flavor. Incorporating sweetened flaked coconut and dark chocolate chunks into the dough results in pockets of chewiness and melty chocolate within the scones.
The dough is shaped into a circle about three-quarters of an inch thick and cut into 8 triangular portions before baking at a high temperature. Brushing the tops with additional coconut milk encourages a lightly browned crust. Baking until light brown ensures a tender interior with a slightly crisp exterior.
A coconut glaze made from powdered sugar, coconut milk, and vanilla is drizzled on top, and toasted shredded coconut adds a crunchy, toasty layer. These scones are best enjoyed fresh and can be served for breakfast, brunch, or with tea.
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons butter cut into 1/4-inch cubes, cold unsalted
- 1 cup coconut milk plus 1 tablespoon, divided (not lite coconut milk, canned
- 1/2 teaspoon vanilla extract
- 1 cup sweetened flaked coconut brand Kroger
- 3/4 cup dark chocolate chunks brand Private Selection
For the Coconut Topping:
- 3/4 cup sweetened flaked coconut brand Kroger
For the Coconut Glaze:
- 1 cup powdered sugar brand Kroger
- 4-5 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of coconut milk and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the coconut and dark chocolate chunks.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional coconut milk. Bake scones for 15-18 minutes, or until scones are light brown. Remove from oven and cool scones on a wire cooling rack.
- While the scones are cooling, toast the coconut for the topping. Reduce the oven temperature to 325 degrees F. Place the coconut on a baking sheet that has been lined with parchment paper or a Silpat baking mat. Spread out the coconut in an even layer onto the baking sheet. Place in the oven and bake for 5-7 minutes, stirring once, or until coconut is very light brown and toasted. Remove from oven and let cool.
- To make the coconut glaze, whisk together powdered sugar, coconut milk, and vanilla extract in a medium bowl. Whisk until you reach desired consistency. Drizzle glaze over the cooled scones. Sprinkle toasted coconut over the glazed scones. Let sit until the glaze hardens and the toasted coconut is set. Enjoy!
- Note-Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 23mg | 8% |
| Sodium | 243mg | 10% |
| Potassium | 574mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 28g | 56% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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