CHOCOLATE COCONUT SCONES
Make and share this Chocolate Coconut Scones recipe from Food.com.
Provided by Marz7215
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.9, Fat 10.7, SaturatedFat 7.2, Cholesterol 32.9, Sodium 164.6, Carbohydrate 23.8, Fiber 1, Sugar 7, Protein 3.2
CHOCOLATE-COCONUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 524 g, Fat 33 g, Fiber 2 g, Protein 7 g, SaturatedFat 21 g
COCONUT DARK CHOCOLATE CHIP SCONES
I think these have the best flavor! They are very quick and easy, great for those who enjoy making things from scratch but don't want to spend hours in the kitchen.
Provided by SweetySJD
Categories Scones
Time 25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Combine flours, sugar, baking powder and salt.
- Cut in butter with a pastry blender.
- Add buttermilk and egg substitute, mix just until moistened.
- Mix in the coconut, chocolate chips and nuts, if desired.
- Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
- Place on parchment paper on a baking sheet.
- Bake 15 minutes.
Nutrition Facts : Calories 138.7, Fat 7.2, SaturatedFat 4.8, Cholesterol 9.8, Sodium 176.3, Carbohydrate 17.6, Fiber 1.6, Sugar 6.6, Protein 2.5
COCONUT WHITE CHOCOLATE SCONES
Number Of Ingredients 10
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.
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COCONUT CHOCOLATE CHUNK SCONES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (15)Total Time 40 minsCategory BreakfastCalories 691 per serving
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of coconut milk and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the coconut and dark chocolate chunks.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional coconut milk. Bake scones for 15-18 minutes, or until scones are light brown. Remove from oven and cool scones on a wire cooling rack.
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- Lightly grease a baking sheet or line a baking sheet with parchment paper; 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.
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