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
- 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.
- In a medium bowl, mix together coconut milk, half the egg, sugar and water. Set aside.
- 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.
- With a wooden spoon, gently mix wet ingredients into dry ingredients. Fold in coconut and chocolate chips.
- 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.
- Brush entire disc of dough with coconut milk.
- Bake scones for 18-20 minutes, though check at 15 minutes.
- 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).
- 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.