Chocolate-Coconut Scones
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Chocolate and coconut are the perfect pairing in these delightful scones.
Ingredients
  • ¾ cup plus 1 tablespoon cold heavy cream (I used half-n-half)
  • 1 large egg
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt (I used kosher salt)
  • 6 tablespoons (3/4 stick) cold, unsalted butter, in small cubes
  • ¾ cup sweetened shredded coconut (I used a generous amount)
  • ½ cup coarsely chopped bittersweet chocolate (I used Ghirardelli bittersweet chocolate chips, as is)
  • Sanding sugar (optional; I used turbinado sugar)
Instructions
  1. Preheat your oven to 400°F. In a medium bowl, whisk together the ¾ cup cream and egg and set aside. In a larger bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture until the mixture resembles coarse meal, with few small pieces of butter remaining. Stir in the coconut and chocolate. Stir in the cream mixture with a fork until just combined. Do not overwork the dough; it should be crumbly.
  2. Transfer the dough to a lightly-floured work surface and pat the dough into a 6-inch circle. Cut into 6 wedges (they'll be big scones) and transfer to a parchment-lined baking sheet. Brush the tops with the remaining 1 tablespoon cream and sprinkle with sanding (or turbinado) sugar. Bake for 16-18 minutes (or until golden), rotating the sheet halfway through baking time.
Notes
Recipe from Martha Stewart.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2013/01/chocolate-coconut-scones/