Coconut Chocolate Chunk Scones
Recipes Breakfast / Brunch Desserts Holidays Quick and Easy
Description
Coconut lovers, here is a recipe just for you! These coconut and dark chocolate scones with a sweet coconut glaze are absolutely divine. They are the perfect addition to a breakfast or brunch or are just good by themselves with a cup of coffee or even mil
Ingredients
Scones:
2 c. all-purpose flour
1 T. baking powder
3 T. granulated sugar
1/2 t. salt
6 T. cold unsalted butter, cut into 1/4 inch cubes
1 c. canned coconut milk, plus 1 T., divided (NOT lite coconut milk)
1/2 t. vanilla extract
1 c. sweetened flake coconut
3/4 c. dark chocolate chunks
Coconut Topping:
3/4 c. sweetened flake coconut
Coconut Glaze:
1 c. powdered sugar
4-5 T. coconut milk
1/2 t. vanilla extract
Directions
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Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat; set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Quickly cut in the butter, using hands, 2 knives or a pastry blender; mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 c. coconut milk and vanilla extract over ingredients; 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; knead dough by hand just until it forms a ball. Form scones by patting dough into a 3/4 inch thick circle; cut scones into 8 even triangles. Place onto prepared baking sheet. Using a pastry brush, brush lightly with additional coconut milk.
Bake 15-18 minutes, or until they are light brown. Remove from oven; cool on a wire cooling rack.
While scones are cooling, toast the coconut for the topping. Reduce oven temperature to 325 degrees. Place the coconut on a parchment lined baking sheet (or a Silpat baking mat); spread coconut out in an even layer.
Bake 5-7 minutes, stirring once, or until coconut is very light brown and toasted. Remove from oven; let cool.
Coconut Glaze:
In a medium bowl, whisk together powdered sugar, coconut milk and vanilla extract, whisking until desired consistency is reached.
Drizzle glaze over cooled scones; sprinkle toasted coconut on top. Let sit until glaze hardens and toasted coconut is set.
8 scones.
Scones will keep in an air-tight container for up to 2 days, but are best eaten the day they are made.