I love a good scone and have made all sorts of flavors. This is one of my absolute favorite recipes and is perfect if you happen to have some leftover coconut milk to use up. The chocolate/coconut combo makes it taste like a Mounds bar and the texture is perfect – nice and soft on the inside and slightly crisp on the outside.
Now, these are mighty delicious without the glaze, but I definitely recommend adding it for some extra sweetness and indulgence. I love using my favorite scone pan to make them into cute triangles but you can totally just use an ice cream scoop and make little round scones instead.
Hope that you enjoy – these would be SO perfect for an upcoming Mother’s Day brunch!
Coconut Chocolate Chip Scones
2 cups plus 2 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp granulated sugar
1 cup sweetened shredded coconut
1 1/2 sticks cold unsalted butter, cubed
1/2 cup coconut milk
2 large eggs, lightly beaten
1/2 tsp coconut extract
1/2 cup or more chocolate chips (I used mini ones)
For the glaze:
2 Tbsp coconut milk
1/4 tsp coconut extract
1/4 tsp vanilla extract
3/4 cup confectioners’ sugar
Yield: 1 dozen scones
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet OR prepare your scone pan. Whisk the flour, baking powder, salt, granulated sugar, and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs, and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the chocolate chips; do not overmix!
Scoop 2-3 inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this) OR divide the dough into the scone pan. Warning, the dough is a bit sticky so to make it easier to work with, I recommend spraying your hands/utensils with non-stick cooking spray. Bake the scones until golden brown, 15-17 minutes.
Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extracts, and confectioners’ sugar in a bowl until smooth. Drizzle over the scones while still slightly warm.
Source: Slightly adapted from Food Network