Chocolate Coconut Scones
Indulge in bakery-style perfection with these Chocolate Coconut Scones, a delightful fusion of rich chocolate and tropical coconut flavors. This easy-to-follow recipe pairs tender, buttery scones with semi-sweet chocolate chips and unsweetened shredded coconut, bringing a decadent yet balanced sweetness to every bite. Made with cold cubed butter for irresistibly flaky texture and creamy coconut milk for a moist crumb, these scones are a treat for breakfast, brunch, or an afternoon snack. Finish them off with a light brush of cream and a sprinkle of coarse sugar for a golden, bakery-worthy crust. Ready in just 35 minutes and perfect for serving warm or at room temperature, these scones are a show-stopping homemade treat you’ll love to share—or keep all to yourself!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsweetened shredded coconut
- 1/2 cup Unsalted butter (cold, cubed)
- 3/4 cup Semi-sweet chocolate chips
- 1 whole Large egg
- 1/2 cup Coconut milk (full-fat)
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream or milk (for brushing)
- 1 tablespoon Coarse sugar (for sprinkling, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Stir in the shredded coconut to evenly distribute it throughout the dry ingredients.
Add the cubed cold butter to the bowl. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
Fold in the chocolate chips, ensuring they are evenly incorporated.
In a separate small bowl, whisk together the egg, coconut milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and bring it together with your hands. Shape it into a disc about 1 inch (2.5 cm) thick and 8 inches (20 cm) in diameter.
Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
Brush the tops of the scones with heavy cream or milk, and sprinkle with coarse sugar if desired.
Bake for 18-20 minutes, or until the scones are golden brown around the edges.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
