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.
