These scones are definitely for the coconut lover. While I am not one usually one of those people, my boyfriend is, and he’ll often skip breakfast if I don’t insist he eat something. It doesn’t take much convincing to get him to try these.
The scones have a pleasant, soft-yet-crumbly texture thanks to the mixture of grated coconut and coconut milk. (Grated coconut offers a more subtle texture than coconut flakes, but feel free to swap them.) The end result is delicate and light with rich chocolate undertones and crunchy sugar on top. They’re a snap to put together and the unbaked triangles are great to freeze, then pop in the oven for a quick breakfast.
Enjoy and happy baking!
Coconut Chocolate Chip Scones Adapted from a recipe at Pastry Affair
8 Servings
1½ cup flour
¼ cup granulated sugar
2 Tbsp. baking powder
½ tsp. kosher salt
1/3 cup coconut oil (solid state, not liquid)
1 cup unsweetened grated coconut
¾ cup coconut milk
1 tsp. coconut extract
3 oz. chopped chocolate or chocolate chips
2 Tbsp. Turbinado coarse sugar
• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Use a pastry blender or your fingers to cut in the solid coconut oil until the mixture resembles coarse sand.
• Stir in the grated coconut, coconut milk, coconut extract and chocolate until the mixture comes together.
• Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 wedges (like a pie) and place the triangles on a baking sheet. Sprinkle the tops with the coarse sugar.
• Bake 16 to 18 minutes, until the edges just begin to brown. Allow the scones to come to room temperature before serving.
This article appears in Guide to Beer 2014.
