Chocolate Coconut Scones

Chocolate Coconut Scones {Apartment 302}

What I make in the kitchen vastly depends on whether or not I plan on going to the grocery store that day.  For the last few days I had planned on going grocery shopping today (my day off).  But when I got up this morning, I knew that was not going to happen.  It was definitely a pyjamas and couch kind of day.  While sipping on some coffee and perusing the internet, I came across a recipe for Chocolate Coconut Scones.  And, luckily for me, I happened to have all of the ingredients in my pantry!

Chocolate Coconut Scones

Adapted from My Baking Addiction

Makes 6 scones


  • 1/3 cup coconut milk
  • 1 egg (you will only use about half of the egg)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, very cold and cut into small pieces
  • 1/3 cup mini chocolate chips
  • 1/4 cup of sweetened flake coconut
  • 1-2 tablespoons light coconut milk for brushing before baking


  • 1/2 cup confectioners’ sugar
  • 1+ tablespoon light coconut milk
  • 2 tablespoons coconut, toasted
  • 1 tablespoon mini chocolate chips, optional

Chocolate Coconut Scones {Apartment 302}

  1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Crack egg into a small bowl, beat lightly with a fork to mix whites and yolk.  Set aside.
  2. In a medium bowl, mix together coconut milk, half the egg, sugar and water.  Set aside.
  3. In a large bowl, mix both flours, baking powder and salt.  Cut in cold butter with a pastry blender or two knives until evenly distributed and the size of small peas.
  4. With a wooden spoon, gently mix wet ingredients into dry ingredients.  Fold in coconut and chocolate chips.
  5. On a floured surface, knead dough 4-5 times.  If dough is too sticky, use a little more flour.  Transfer dough to parchment lined baking sheet and shape into a disc about 3/4″ thick.  Use a knife to cut disc into 6 wedges, leaving them in place.
  6. Brush entire disc of dough with coconut milk.
  7. Bake scones for 18-20 minutes, though check at 15 minutes.
  8. For glaze:  Mix Coconut milk and confectioners’ sugar until thick but pourable (add a little more sugar if too thin or a little more milk if too thick).
  9. Once scones are cooled, dip into coconut glaze (or drizzle on top).  Sprinkle with toasted coconut and chocolate chips.  Serve.

These scones keep for about 2 days in an airtight container.  Reheat in microwave for about 10 seconds if desired.

Chocolate Coconut Scones {Apartment 302}


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