Chocolate Chip Toasted Coconut Scones
These Chocolate Chip Toasted Coconut Scones are a cozy winter breakfast treat!
Servings: 10 scones
Calories: 372kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (one stick) unsalted butter, frozen and shredded
- 1/2 cup heavy cream, plus a few tablespoons for brushing tops
- 1 large egg
- 1 tsp. vanilla extract
- 2/3 cup unsweetened coconut, toasted
- 3/4 cup chocolate chips
- pure cane or turbinado sugar, for sprinkling
Instructions
- Preheat oven to 400 degrees.
- Line two large baking sheets with parchment paper. Set aside.
- Place the flour, sugar, baking powder and salt in a large bowl. Whisk together. Add the butter and cut in with two forks or a pastry cutter until mixture resembles pea sized crumbs.
- In a small bowl, whisk together heavy cream, egg and vanilla. Add to dry mixture along with the toasted coconut and chocolate chips. Mix until dough forms a thick clump.
- Using a standard ice cream scoop, scoop 10 even portions of dough onto prepared sheets. Brush scones with extra heavy cream and sprinkle with sugar. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack. Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.
Nutrition
Calories: 372kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 123mg | Potassium: 224mg | Fiber: 2g | Sugar: 19g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg