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Under 30 Minutes

Chocolate-Coconut Scones

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

  • Prep:
  • Total Time:
  • Yield: Makes 6
Chocolate-Coconut Scones

Photography: Andrew Purcell

Source: Everyday Food, May 2012

Ingredients

  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg
  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup coarsely chopped bittersweet chocolate
  • Sanding sugar (optional)

Directions

  1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  2. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook's Note

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Reviews (1)

  • Ann K 29 May, 2014

    Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.

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