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!
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!
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 😉 We’re worth it!
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
Toasted Coconut Chocolate Chunk Scones – Baker 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!