Instructions

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
• In a medium bowl whisk together 3/4 cup light coconut milk, 1 egg, 1/4 cup sugar, and 2 teaspoons vanilla until combined.
• In a large bowl whisk together 1 cup all-purpose flour, 1 cup white whole wheat flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
• Using a pastry blender, cut 3 tablespoons very cold unsalted butter (cut into small pieces) into the dry ingredients until the butter pieces are about the size of small peas and evenly distributed. Work quickly so the butter stays cold.
• Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined. Carefully fold in 3/4 cup mini chocolate chips and 1/2 cup sweetened flake coconut.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough 4–5 times to bring it together. The dough will be sticky; sprinkle on small amounts of flour as needed so you can handle it, but avoid adding large amounts.
• Transfer the dough to the prepared baking sheet and pat it into an 8–9 inch disc about 3/4 inch thick. Using a sharp knife, cut the disc into 12 wedges (leave the wedges in place on the sheet).
• Brush the top of the disc with 2 tablespoons light coconut milk.
• Bake at 375°F for 18–20 minutes, or until the scones are slightly golden brown. Remove from the oven and allow the scones to cool on the pan until completely cool.
• While the scones cool, make the glaze: in a wide shallow bowl mix 1 cup powdered sugar with 2 tablespoons light coconut milk until the glaze is a nice pourable consistency. Add a few more drops of light coconut milk if needed.
• Once the scones are fully cooled, either dip the top of each scone into the glaze or spoon/pour the glaze over the tops.
• Immediately sprinkle the wet glaze with 1/4 cup toasted coconut and, if using, 2 tablespoons mini chocolate chips. Let the glaze set, then serve.