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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
Ingredients
- ½ cup (63 g) all-purpose flour
- ½ cup (63 g) whole wheat flour
- ¼ cup (50 g) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 5 tablespoons (70 g) coconut oil , (hardened, not liquid form)
- ½ cup (118 ml) coconut milk
- 1 egg, lightly beatened
- ½ teaspoon coconut extract
- 1 cup (85 g) sweetened coconut flakes
- ½ cup (90 g) mini chocolate chips
For the chocolate drizzle
- ½ cup (90 g) semi-sweet chocolate chips, regular sized
- ¼ teaspoon vegetable oil
Instructions
- Preheat oven to 375 °F (191 °C) 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.
Notes
Nutrition
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This looks delicious! I love scones (and coconut!!), but have a hard time getting mine to have that lovely fluffiness in the center that my favorite tea rooms always seem to provide in their scones. Any suggestions?
Hmm, I’m not sure Kelly! I’ve always thought my scones were fluffy, haha – maybe don’t bake them as long? Pull them out when they’re almost done and just let them sit? They do bake a little more even after you bring them out of the oven so if you bring them out a tad early, maybe they’ll be fluffier inside!
This recipe calls for 2 Tablespoons of baking powder so I would assume they would indeed be nice and fluffy. Does the recipe you have used in the past have this much leavening? I am looking forward to trying this!
Not sure if this helps, but I would suggest making sure not to over-work the dough. :) That’s my trick to nice “fluffy” scones. Enjoy!
Thank you all for the suggestions! I wouldn’t be surprised to find I’ve been overworking my dough, Nikki! I’m going to give it a try soon!
Hi yes don’t overwork your dough! Scone dough just needs folded over two or three times then patted into the shape and height you want. That should make them fluffy all the time :)
We have a chest freezer and don’t utilize it nearly enough. it basically holds Josh’s water packs and tons of ice cream and ice pops… plus my ice cream bowls lol. My intention was to pack it with meat. Maybe someday I’ll get back to that plan. I think they’re perfect if you use them well though! And srs why aren’t these scones in front of me to enjoy immediately?
Chocolate and coconut paired together in a scone?? Always a good choice! This looks great
Love the chocolate drizzle!
Two of my favorite things!! Love these, Julie!
BEAUTIFUL!!!
I love the combination of chocolate + coconut and these sound right up my street!
I love anything chocolate for breakfast, especially chocolate scones. YUM! Hope you had a great weekend. :)
Chocolate and coconut is a combo I can never pass up. These look amazing!
These look beautiful! Love that chocolate drizzle. :)