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!

Ingredients:

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

1. 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.
2. 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.
3. In a small bowl, whisk together the egg, cream, and vanilla extract.
4. 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.
5. 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.
6. Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2″ apart.
7. Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using.
8. 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.