Thursday, April 28, 2011

Chocolate Chip Coconut Scones

I HATE dry scones.  These are sweet and yummy.  It was passed down to me by one of our COWs. (That is CO's wife for you non military people - LOL)

Coconut Scones:

yield: 16 scones

baking temp.: 375 degrees

baking time: 22-25 min.


This recipe is designed to be customized to your taste. You can make these scones a little sweeter and chewier, by using shredded, sweetened coconut in the dough. If you want a scone that's a little less sweet so the chocolate is more noticeable, use unsweetened coconut inside. The whole wheat flour and coconut milk make a dough that handles and cuts with ease. The curly coconut topping on these scones toasts up beautifully while they're baking.


2 cups white whole wheat flour (or ww.pastry flour works well too)

1 cup unbleached all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light or dark brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter

1 cup unsweetened coconut or sweetened shredded coconut, depending on your taste

1 large egg

1 1/4 cups (10 oz) unsweetened coconut milk, well stirred

1 teaspoon vanilla extract

1/2 teaspoon coconut extract or 1/8 to 1/4 teaspoon strong coconut flavor

3/4 cup chocolate chunks or chips (optional)

Milk, for brushing

1/4 cup sweetened, shredded coconut for sprinkling


Preheat over to 375. Lightly grease a baking sheet, or line it with parchment paper.


Whisk together the flours, sugars, baking powder and salt in a large bowl. Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs. Stir in coconut.


In a separate bowl, whisk together the egg, coconut milk and extracts.


Add the wet ingredients to the dry ingredients and stir gently with a fork just until the dough is evenly moistened. Stir in the chocolate chunks (or chips), if using.


Turn the dough out onto a floured work surface, and knead two or three times. Divide the dough in half , and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a knife to divide each circle into 8 wedges, or pat the dough into a 8 x 10-inch rectangle, and cut into triangles.


Transfer the scones to a baking sheet. Brush the tops with milk and sprinkle with the sweetened coconut, pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 minutes. Serve warm. Drizzle with confectionery glaze if desired. (1 cup powdered sugar, 1 1/2 Tbsp. milk)


(from King Arthur Flour: Whole Grain Baking)

1 comment:

Chocolate Coconut Scones said...

Chocolate Coconut Scones