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Chocolate Coconut Scones

These Chocolate Coconut Scones are a delightful treat! Flaky, rich, and filled with chocolate and coconut goodness, they're perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

For the Scones:

  • 3/4 cup light coconut milk adds moisture and flavor
  • 1 egg for binding
  • 1/4 cup sugar balances flavors
  • 2 teaspoons vanilla enhances flavor
  • 1 cup all-purpose flour provides structure
  • 1 cup white whole wheat flour adds fiber
  • 1 tablespoon baking powder for rising
  • 1/2 teaspoon salt balances sweetness
  • 3 tablespoons unsalted butter very cold, cut into small pieces
  • 3/4 cup mini chocolate chips for chocolate bursts
  • 1/2 cup sweetened flake coconut adds chewiness
  • 2 tablespoons light coconut milk for brushing on top

For the Glaze:

  • 1 cup powdered sugar sweetens the glaze
  • 2 tablespoons light coconut milk for consistency
  • 1/4 cup coconut toasted, for garnish
  • 2 tablespoons mini chocolate chips optional for garnish

Instructions

  • Step 1: Preheat the Oven - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Step 2: Mix Wet Ingredients - In a large bowl, whisk together the light coconut milk, egg, sugar, and vanilla until combined.
  • Step 3: Combine Dry Ingredients - In another bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, and salt.
  • Step 4: Cut in the Butter - Add the cold, cubed butter to the flour mixture and cut it in until it resembles coarse crumbs.
  • Step 5: Add Chocolate and Coconut - Fold in the mini chocolate chips and sweetened flake coconut until evenly distributed.
  • Step 6: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry mixture, stirring gently until just combined.
  • Step 7: Shape the Dough - Turn the dough onto a floured surface and knead gently until it holds together. Pat into a 1-inch thick circle.
  • Step 8: Cut the Scones - Cut the dough into 8 wedges and transfer to the prepared baking sheet.
  • Step 9: Brush with Coconut Milk - Brush the tops of the scones with light coconut milk.
  • Step 10: Bake - Bake for 15-20 minutes or until lightly golden. Cool on the baking sheet briefly before transferring to a cooling rack.
  • Step 11: Make the Glaze - Whisk powdered sugar and light coconut milk until smooth; adjust consistency if needed.
  • Step 12: Glaze and Garnish - Drizzle the glaze over cooled scones and sprinkle with toasted coconut and optional chocolate chips.

Equipment

  • Mixing bowls
  • Whisk
  • Pastry cutter or fork
  • Baking Sheet
  • Parchment Paper
  • Cooling rack

Notes

  • Test the dough by pressing lightly; it should hold together without being sticky.
  • Check baking time as ovens may vary; look for a golden-brown color.
  • Store leftovers in an airtight container at room temperature for up to 2 days.