Coconut + Chocolate Chip Cream Scones

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Guys, these scones!

Oh man, what a dream! I mean, toasty coconut and chocolate chips are always a fine pair, but in these scones they are even better.

These are cream scones, which means the main liquid is rich and buttery cream. The cream gives these scones the dreamiest crumb that is at once light and decidedly rich. They are super tender with the help of a soft, low protein flour–like White Lily or even a pastry or cake flour. The soft flour has less protein, meaning less gluten, meaning less elasticity, plus more tenderness. While yeasted doughs benefit from some chew, supple scones definitely do not. The chocolate and toasty coconut make these already special scones a bit more decadent. They would be perfect in a brunch spread or even an easy weekend breakfast. They also make the perfect afternoon treat alongside a cup of something warm and caffeinated.

Coconut + Chocolate Chip Scones

Adapted from Take a Megabite and Smitten Kitchen

Makes 12, 3-inch round, scones.

These scones are still good as leftovers the next day, but are at their very best still warm from the oven. For super fresh scones, I like to freeze the cut and unbaked scones in a single layer on a sheet pan for several hours, then I transfer the frozen scones to a zip top bag and return the the freezer. The scones can then be baked, as needed, from frozen. Just bake an additional 1-2 minutes. 

1 cup heavy cream

1/2 teaspoon vanilla extract

4 Tablespoons (2 ounces) unsalted butter, cubed and chilled

2 cups low-protein flour (like White Lily brand, pastry or cake flour)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 Tablespoons sugar

1/2 cup shredded coconut, toasted, plus more for sprinkling

3/4 cup chocolate chips

1 egg + 1 Tablespoon milk

Preheat the oven to 425*F. Line a baking sheet with parchment or silicone baking mat.

In a dry skillet over medium heat, toast the coconut stirring and watching so as not to burn.  Once the coconut is golden and toasty, scrape it into a bowl and set aside to cool completely.

In a measuring cup mix together the cream and vanilla. Set aside.

Whisk together the egg and tablespoon of milk. Set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Work in the chilled butter quickly with your fingertips, rubbing the butter into the flour until the bits of butter are no larger than peas. Toss the coconut and chips into the mixture to distribute. Add the cream mixture and bring the dough together by folding gently with a spatula. Turn out the dough onto a lightly floured surface and knead–the goal is to bring the dough together in under 12 turns of kneading. Once the dough has just come together, pat it out into desired thickness (go for a rough circle to cut triangles, makes about 8), cut with a biscuit cutter and place on the prepared baking sheet. Brush the tops of each scone with egg wash and sprinkle with coconut. Bake in the center of the oven for 10-13 minutes or until tops and bottoms are just golden and scones are baked through.

 

 

 

 

  1. oh my goodness! my oatmeal is suddenly not cutting it… though i do have coconut in that. coconut in everything! adding this to my weekend to-do list!

  2. Thanks for dropping the scone knowledge Cindy!I am drinking my coffee right now without scones, but I guess I’ll have to change that for tomorrow, these look soo good.

  3. I just happen to have some leftover cream in the fridge :) I love the pretty round shape and of course, coconut and chocolate…yes. I’m glad we got together! Fun times!

    • it’s oddly easy to find where I live in Michigan, but I could never find it before. I think it’s totally worth it for biscuit making alone! thanks Maggie!

  4. Once you put chocolate chips in them, it was as though you had made them especially for me. So thank you. For these scones that you made for me. Specifically.

  5. Oh, these are totally going to be made for my dad’s birthday. he LOVES coconut and chocolate! One question, though–for the coconut, are you supposed to use unsweetened or sweetened? i’m guessing un-, but want to make sure. i hope i can manage to NOT burn it every time like i did the last time i made toasted coconut…hehe.

  6. hi there! can i make the “dough” for these biscuits the night before and cook them in the morning so they’re nice and warm and not reheated? thanks!

    • I usually make the dough, cut them out, and then freeze on a sheet pan for an hour or two before transferring to a zip-top freeze bag and then freeze again. They can be baked from frozen, just cook an additional minute or so. I hope that helps!

  7. It’s almost 10:30pm, I’m half asleep but wondering if I should stay up and make these. Also, do I have all the ingredients? OK, tomorrow I will get up and make these, they look decadent!!

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  11. I had to leave you a little note to let you know how great these scones are- I make them twice a week for my coffee shop. But I interchange the mix-ins, sometimes cranberry orange white chocolate, pumpkin chocolate chip, strawberry white chocolat etc. Its such a great recipe and versatile too. Thank you for sharing. – Kendra

  12. Pingback: Blueberry Almond Cream Scones | hungrygirlporvida.com

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