6 tbsp cold, unsalted butter, cut into small pieces
3/4 c sweetened shredded coconut
1/2 c coarsely chopped bittersweet chocolate
sanding sugar (optional)
Instructions
Preheat oven to 400 degrees. Whisk together 3/4 cup
cream and egg. In a large bowl, whisk together flour,
granulated sugar, baking powder, and salt. With a pastry
blender or 2 knives, cut butter into flour mixture until it
resembles coarse meal, with a few pea-size pieces of butter
remaining. Stir in coconut and chocolate. With a fork, stir in
cream mixture until just combined. (The dough should be
crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into
a 6-inch circle. Cut into 6 wedges and transfer to a
parchment-lined baking sheet. Brush tops with 1 tablespoon
cream and sprinkle with sanding sugar, if desired. Bake until
golden, 16 to 18 minutes, rotating sheet halfway through.
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.
Originally Submitted
6/3/2019
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