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Chocolate-Coconut Scones

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Recipe photo courtesy of Andrew Purcell

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.

Source: Everyday Food, May 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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.

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  • 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.
    Reply

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