Chocolate Coconut Scones (Print Version)
# Ingredients:
→ Scones
01 -
1 cup sweetened coconut flakes
02 -
2 ½ cups all-purpose flour
03 -
¼ cup sugar
04 -
1 tablespoon baking powder
05 -
½ teaspoon salt
06 -
6 ounces dark chocolate, chopped
07 -
7 tablespoons salted butter, cubed and chilled
08 -
1 cup coconut cream
09 -
1 teaspoon vanilla extract
10 -
½ teaspoon coconut extract
→ Coconut Icing
11 -
3 tablespoons coconut cream
12 -
½ teaspoon coconut extract
13 -
¾ cup powdered sugar
# Instructions:
01 -
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
02 -
In a food processor, pulse ¾ cup of sweetened coconut flakes until granular. Place processed coconut into a large mixing bowl.
03 -
Add flour, sugar, baking powder, and salt to the mixing bowl with the coconut. Stir to combine.
04 -
Chop dark chocolate into varied chunks. Reserve ¼ for topping and add the remaining ¾ to the flour mixture. Stir to combine.
05 -
Add cold butter cubes to the bowl. Using your fingers or a pastry cutter, blend the butter into the dry ingredients until it reaches a coarse, sandy texture.
06 -
Add coconut cream, vanilla extract, and coconut extract. Stir until a dough forms. Adjust consistency with additional flour or coconut cream if necessary. The dough should be slightly dry but hold together.
07 -
Turn the dough onto a lightly floured surface. Shape into an 8-inch circle, pressing and sealing edges to remove cracks. Cut into 8 wedges and transfer to the prepared baking sheet.
08 -
Bake for 25 to 30 minutes or until edges are lightly golden. Remove from the oven and cool on a wire rack.
09 -
Whisk coconut cream, coconut extract, and powdered sugar in a small bowl until thick but pipeable. Adjust the consistency as needed with additional powdered sugar or coconut cream.
10 -
Pipe crosshatch icing patterns over the cooled scones. Sprinkle reserved chocolate chunks and shredded coconut on top. Serve immediately or store in an airtight container.
# Notes:
01 -
Scones can be stored at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw before serving.