Chocolate Chunk Toasted Coconut Scones

/// January 21st, 2014

Chocolate Chunk Toasted Coconut Scones

I am kind of a sucker for warm, buttery baked goods that can¬†pass as breakfast… or dessert. And one with toasted coconut AND chocolate chunks should pretty much come with a WARNING label! They make me brain go all “Woo-wee!” and “SIGN ME UP!” and also “I’ll take a lifetime supply, please; jam and nutella on the side!”.

Like I said… total sucker!

Chocolate Chunk Toasted Coconut Scones

The first time I made these scones I actually forgot to toast the coconut (GASP!), and while they were good, I knew that toasted coconut had to happen in the next batch. It just makes everything better… even the smell of your kitchen!

Moral of the story: Toast yo coconut!

Chocolate Chunk Toasted Coconut Scones

I also doubled the amount of chocolate chunks… because I’m on team “more chocolate is always a good idea”. If you want a little less chocolate (…?), you can definitely cut the amount in half.

But I wouldn’t ūüėČ We’re worth it!

Chocolate Chunk Toasted Coconut Scones

Chocolate Chunk Toasted Coconut Scones

With golden crunchy exteriors, light fluffy interiors, and wild pops of chocolate and toasted coconut all-around-town, aren’t these just the studliest scones… ever?!

Happy Tuesday-that-feels-like-a-Monday, folks! xo

Chocolate Chunk Toasted Coconut Scones

Toasted Coconut Chocolate Chunk Scones РBaker by nature

Makes 8 – 10 scones


1/2 cup shredded coconut, lightly toasted

3 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons brown sugar

1 1/2 sticks (6 ounces) unsalted butter, very cold and cut into tiny pieces

1 large egg + 1 large egg yolk

3/4 cup + 1 tablespoon heavy cream

2/3 cup semi-sweet chocolate chunks

2 tablespoons turbinado or granulated sugar, for sprinkling


Preheat oven to 350 degrees (F).

Line a lage baking sheet with parchment paper, sprinkle coconut in a single layer, and place in the oven to toast for 6-8 minutes. Keep a close eye on this while it’s baking; coconut goes from toasted to burnt VERY quickly. Once coconut is lightly golden, remove pan from oven and transfer coconut to a small bowl. Leave parchment paper on the baking sheet; set aside.

Increase oven temperature to 400 degrees (F).

In a large mixing bowl whisk together flour, baking powder, salt, and sugar. Add the cold butter bits, and using your hands, work the butter into the flour mixture until it resembles a course meal. Place the bowl in the freezer for 5 minutes.

In a small bowl whisk together the cream, egg, and egg yolk.

Remove the bowl from freezer, fold in the coconut and chocolate chunks, then make a well in the center. Pour the cream/egg mixture all at once into the center and using a rubber spatula fold the mixture together a few times. Carefully pour the mixture out onto a lightly floured surface. Gently knead the dough together, and press it out into a large circle about 2 inches thick.

Use a 2 1/2-inch round biscuit cutter to cut out the scones. You can re-roll the scraps of leftover dough to make it stretch even farther. I always get 2-3 extra scones this way!

Place biscuits on prepared baking sheet. ¬†Brush with a bit of cream and add a few pinches of sugar right on top. ¬†Bake for 16-18 minutes, or until golden brown and cooked through. Remove from the oven and serve warm.¬†Chocolate Chunk Toasted Coconut Scone —> SO GOOD!

31 thoughts on “Chocolate Chunk Toasted Coconut Scones

  1. Tina Muir

    Yummy! I love scones! They remind me of home, I dont get the opportunity to have them very much in the States….especially in the classic round shape! These look wonderful! Would make a lovely breakfast treat for after I get back from my run! I am always ravenously hungry when I get back from my easy 9 milers, and this would hit the spot!

  2. marcie

    These scones look so thick, buttery, and full of chocolate-coconut goodness! I would always add more chocolate…definitely…and the toasting of the coconut is very necessary. :)

  3. Meg

    These look amazing! I made scones for the first time on Christmas Eve and was so darn impressed with myself for rocking it out. Despite loving to bake, I’d harbored a strange fear of attempting them . . . but they were surprisingly easy. I love the idea of chocolate and toasted coconut. Will have to give these a try!

  4. Helen @ Scrummy Lane

    Scones are really popular in the UK but I’ve never really strayed from making the regular plain, fruit and cheese ones. These sound absolutely delicious! What a clever idea to put coconut in scones (and you can’t really go wrong with chocolate, of course!)

  5. Lana

    Beautiful looking scones! The recipe calls for 1 and 1/2 sticks of butter, but also says 6 tablespoons. Which is correct? Thank you!


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