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 your 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
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!
For the Scones:
- 1/2 cup shredded coconut, lightly toasted and cooled
- 2 and 3/4 cups (330 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 cup (106 grams) light brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/2 cup (113 grams) unsalted butter, VERY cold and cut into small cubes
- 1 large egg
- 3/4 cup (170 grams) heavy cream
- 1 Tablespoon vanilla extract
- 8 ounces semi-sweet chocolate, chopped into chunks
For the Egg Wash:
- 1 large egg, beaten
- 1 teaspoon milk
- 2 tablespoons sparkling sugar, optional
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper, sprinkle coconut in a single layer, and place in the oven to toast for 4 to 5 minutes. Keep a close eye on this while it’s baking because 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.
- In a large mixing bowl whisk together flour, salt, baking powder, brown sugar, and cinnamon. Add the cold butter cubes, and using your a pastry cutter, work the butter into the flour mixture until it resembles a course meal. Set aside.
- In a small bowl, whisk together the egg, cream, and vanilla extract.
- Make a well in the center of the dry ingredients. Pour the liquid mixture in the middle, then add in the coconut and chocolate chunks. Using a rubber spatula, fold the mixture together a few times. Don’t worry if it’s very shaggy.
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
- Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2″ apart.
- Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using.
- Bake for 18 to 20 minutes, or until light golden brown. Allow scones to cool for 10 minutes on the baking sheet before serving warm.