Chocolate Coconut Scones

Photo by: James Reddick Photography

Photo by: James Reddick Photography

If you can’t tell… I like scones. I do not like breakfast foods at all, but scones I can deal with, especially mine, because they are delicious!

And honestly? Chocolate and coconut tastes great together, so I HAD to put them in scone form. The next brunch, or Sunday morning, or really any morning, MAKE THESE!

Preheat your oven to 400 degrees

Line a cookie sheet with parchment paper

Makes 8 scones


–          2 cups flour

–          ⅓ cup sugar

–          1 teaspoon baking powder

–          ¼ teaspoon baking soda

–          ½ teaspoon salt

–          8 tablespoons butter (frozen)

–          ¾  cup toasted coconut

–          1 cup chocolate chips

–          ½ cup sour cream

–          1 large egg


–          1 large egg

–          2 tablespoons sugar

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter directly into the dry mixture, and toss with your hands so the butter is covered with the mixture. Add the coconut and the chocolate chips and toss in the dry mixture. In a small bowl whisk together the sour cream and egg. Make a well in the center of your dry mixture and pour in the sour cream/egg mixture. With your hand, incorporate these two until the dough comes together, and then stop (don’t over work it).

Dump the batter on a floured surface and form into a large disk, about ¾ inches thick. Cut into 8 triangles. Lay on the cookie tray.

Beat the last egg and brush on the top of the scones, and sprinkle the sugar over each scone.

Place in the oven for 10-15 minutes or until golden.






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