CHOCOLATE COCONUT SCONES
Make and share this Chocolate Coconut Scones recipe from Food.com.
Provided by Marz7215
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
- In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
- Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.
Nutrition Facts : Calories 199.9, Fat 10.7, SaturatedFat 7.2, Cholesterol 32.9, Sodium 164.6, Carbohydrate 23.8, Fiber 1, Sugar 7, Protein 3.2
CHOCOLATE-COCONUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 524 g, Fat 33 g, Fiber 2 g, Protein 7 g, SaturatedFat 21 g
CHOCOLATE CHIP SCONES
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York
Provided by Taste of Home
Time 35m
Yield 6 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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