This post may contain affiliate links. Please read my disclosure policy.Jump to Recipe | Save RecipeSaved!
Ahh it’s the last day of June and fourth of July is on Friday. This is crazy! Should I be planning our Thanksgiving and Christmas menus now? ;)
Speaking of holidays..that reminds me of a ton of leftover food which reminds me of what I’ve been eyeing for a while. I really want to get a chest freezer for our garage. It’s one of those appliances that I know I’ll use a lot because I like to buy a lot of bulk meats and I just feel that we’re always throwing a bunch of stuff into the freezer after meals, too. Oh, and not to mention the ice cream attachment that I have for my KitchenAid takes up pretty much all the space right now in our pull-out freezer. I usually remove it in the winter time so I can have more space. Anyway, so I didn’t realize they sold upright chest freezers so it’ll take up less space width-wise. Do you have a chest freezer? Do you love it?
I was on a huge chocolate and coconut kick a while back when I decided to make these chocolate coconut scones. I wanted a bunch of coconut flavor so there’s triple coconut in this. Coconut oil, coconut flakes, and coconut extract. The mini chocolate chips and the chocolate drizzle on top totally complimented the scones. This was so good to have with our cup of coffee every morning. Scones are so easy to make, too, so I need to whip up another batch of these soon! Grab the recipe below – pretty sure you’ll love it!
Chocolate Coconut Scones
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil , (hardened, not liquid form)
- ½ cup coconut milk
- 1 egg, lightly beatened
- ½ teaspoon coconut extract
- 1 cup sweetened coconut flakes
- ½ cup mini chocolate chips
For the chocolate drizzle
- ½ cup semi-sweet chocolate chips, regular sized
- ¼ teaspoon vegetable oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 375 °F and line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, whisk together flours, sugar, baking powder, and salt. Add the coconut oil and using a pastry blender, cut the coconut oil into the flour mixture until it resembles coarse, pea-shaped meal.
- Add the coconut milk, egg, and coconut extract to the mixture. Stir together with a wooden spoon until it comes together. Add the coconut flakes and mini chocolate chips. Stir to combine.
- Turn the mixture out onto a flat, lightly floured surface, and shape into a 1-inch thick circle. Cut the dough into 8 wedges.
- Place the wedges on the baking sheet and bake for 16 minutes. Let rest on baking sheet for 10 minutes then place on a wire cooling rack to cool completely.
- Once the scones have cooled, place the chocolate chips and vegetable oil in a small bowl and microwave in 30 second increments and stirring, until the chocolate chips have melted.
- Carefully place the melted chocolate into a plastic bag and cut a tiny hole in the corner.
- Drizzle chocolate over the scones and let it set for 30-45 minutes.
- Store scones in an airtight container for up to 5 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
There is an affiliate link in this post.
Thursday 3rd of September 2020
Hi Julie, I do not have coconut milk on hand neither any other non dairy, which other milk can work with this?
Saturday 5th of September 2020
regular cow's milk is fine
Sunday 23rd of December 2018
I made these scones and they tasted wonderful. I did make find the dough too wet so did add approximately an additional cup of flour. (I hadn’t read any of the comments until after I made this recipe.) Also, I agree with the comment to chill the dough before putting the n the oven to prevent spreading. If chocolate and coconut are your favorites, then this scone recipe s for you!
Monday 24th of December 2018
Great tips, Terri!
Sunday 12th of June 2016
Coconut milk in the can? Or coconut milk in the cold section? Thanks!
Monday 13th of June 2016
Coconut milk in the can :) thanks for asking!
Monday 2nd of May 2016
Can I use all 'all-purpose flour' or does it need whole wheat flour?
Monday 2nd of May 2016
Yes, you can
Tuesday 16th of September 2014
Love these scones! When I make them though, they don't hold their shape. They always spread into one giant scone. Any advice??
Sunday 6th of September 2015
Maybe because the recipe only calls for 1 cup of flour total. I really think it should be 2 cups of flour. I make scones every weekend for my local market and I thought right away that these would be very wet. Try upping the flour!
Wednesday 17th of September 2014
You could pop them (after you've formed them) into the fridge for a bit to let them firm up before putting them in the oven. My guess is that the scone dough is too warm so it's spreading out too much.