Best 5 Chocolate Coconut Scones Recipes

CHOCOLATE-COCONUT SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

CHOCOLATE PECAN SCONES

Steps:

• Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
• Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

CHOCOLATE COCONUT SCONES

Steps:

• Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
• In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
• Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.

COCONUT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375. Combine flour, sugar, baking powder and salt in a large bowl. Mix in cold butter with 2 butter knives, or use your hands, until butter is mixed in and the dough is crumbly and pea sized. In a separate bowl, mix egg cream and vanilla. Add the wet into the dry ingredients and mix just until combined. Stir in 1/2 cup coconut. Form dough into a flat round disk, about 8-9 inches in diameter. Place on a baking sheet and cut into 12 triangles. Brush each triangle with a a little bit more cream (just enough so the coconut will stick) and then sprinkle with the coconut. Bake for 20-22 minutes. Melt white chocolate in the microwave on 50 percent power for 1 minute. Stir. If still not melted all the way, continue to microwave for 15 second increments, stirring after each until smooth. Drizzle melted chocolate over scones. Serve warm.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!