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Chocolate Coconut Scones Recipe
Chocolate Coconut Scones Recipe
- Recipe Submitted by maryjosh on 08/16/2018
Ingredients List
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons coconut oil (hardened, not liquid form)
- 1/2 cup coconut milk
- 1 egg, lightly beatened
- 1/2 teaspoon coconut extract
- 1 cup sweetened coconut flakes
- 1/2 cup mini chocolate chips
- FOR THE CHOCOLATE DRIZZLE
- 1/2 cup semi-sweet chocolate chips, regular sized
- 1/4 teaspoon vegetable oil
Directions
Preheat oven to 375 degrees and line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, whisk together flours, sugar, baking powder, and salt. Add the coconut oil and using a pastry blender, cut the coconut oil into the flour mixture until it resembles coarse, pea-shaped meal.
Add the coconut milk, egg, and coconut extract to the mixture. Stir together with a wooden spoon until it comes together. Add the coconut flakes and mini chocolate chips. Stir to combine.
Turn the mixture out onto a flat, lightly floured surface, and shape into a 1-inch thick circle. Cut the dough into 8 wedges.
Place the wedges on the baking sheet and bake for 16 minutes. Let rest on baking sheet for 10 minutes then place on a wire cooling rack to cool completely.
Once the scones have cooled, place the chocolate chips and vegetable oil in a small bowl and microwave in 30 second increments and stirring, until the chocolate chips have melted.
Carefully place the melted chocolate into a plastic bag and cut a tiny hole in the corner.
Drizzle chocolate over the scones and let it set for 30-45 minutes.
Store scones in an airtight container for up to 5 days.
In a large bowl, whisk together flours, sugar, baking powder, and salt. Add the coconut oil and using a pastry blender, cut the coconut oil into the flour mixture until it resembles coarse, pea-shaped meal.
Add the coconut milk, egg, and coconut extract to the mixture. Stir together with a wooden spoon until it comes together. Add the coconut flakes and mini chocolate chips. Stir to combine.
Turn the mixture out onto a flat, lightly floured surface, and shape into a 1-inch thick circle. Cut the dough into 8 wedges.
Place the wedges on the baking sheet and bake for 16 minutes. Let rest on baking sheet for 10 minutes then place on a wire cooling rack to cool completely.
Once the scones have cooled, place the chocolate chips and vegetable oil in a small bowl and microwave in 30 second increments and stirring, until the chocolate chips have melted.
Carefully place the melted chocolate into a plastic bag and cut a tiny hole in the corner.
Drizzle chocolate over the scones and let it set for 30-45 minutes.
Store scones in an airtight container for up to 5 days.
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