photograph by Melissa Placzek
Here’s what I made for Sunday morning breakfast. We enjoyed these with a very yummy pot of French press. Coffee, coconut and chocolate…what could be better?
I used some whole wheat flour along with all-purpose flour when I made these, and I think the result was a more dense, moist scone. If you don’t like whole wheat flour in your scones, feel free to use all purpose for all 3 cups.
~chocolate coconut scones~
2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, softened
1/2 cup coconut milk
3/4 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet or dark chocolate chips
additional chips for topping
toasted coconut for topping
coarse sea salt
Preheat oven to 425 degrees F. Using your hands, mix flours, sugars, baking powder and salt with the butter and coconut milk until everything is evenly incorporated and resembles course crumbs.
Combine milk, egg and vanilla in a separate bowl, using a wire whisk. Use a wooden spoon to mix wet and dry ingredients together, until just combined. Don’t overmix or your scones could become tough. Carefully fold in chocolate chips.
Using floured hands, turn dough out onto a lightly floured surface. Flatten into a round disc, about 1 and 1/2 inches thick. Cut into 12 wedges. Sprinkle with a little nutmeg and sanding sugar.
Bake for 20 to 25 minutes or until lightly browned and cooked through.
Transfer to a wire rack to cool completely. Before serving, drizzle with melted chocolate chips, toasted coconut and sprinkle a little course sea salt on the chocolate before it sets.