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Hungry Girl Por Vida

Coconut + Chocolate Chip Cream Scones

February 5, 2013 by Leave a Comment

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.

 

 

 

 

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Filed Under: biscuits, scones, shortcakes, breakfast, brunch Tagged With: baking, breakfast, brunch, chocolate chip, coconut, cream, cream scone, scone, tea

Previous Post: « Vegetable Spring Rolls
Next Post: Banana-Yogurt Muffins »

Reader Interactions

Comments

  1. whilehewasout

    February 5, 2013 at 6:20 am

    Oh wow these scones…. I love coconut and chocolate, what a great combination! And they look so good…

    Reply
    • cindy

      February 5, 2013 at 6:22 am

      Thanks!

      Reply
  2. Faye

    February 5, 2013 at 6:54 am

    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!

    Reply
    • cindy

      February 5, 2013 at 8:14 am

      that will happen, ha! Thanks Faye!

      Reply
  3. sara

    February 5, 2013 at 9:04 am

    Lovely, these look amazing! 🙂

    Reply
    • cindy

      February 6, 2013 at 4:21 am

      thanks, Sara!

      Reply
  4. Billy

    February 5, 2013 at 9:11 am

    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.

    Reply
    • cindy

      February 6, 2013 at 4:21 am

      scone school! you just need these for your coffee break!

      Reply
  5. Amanda @ Once Upon a Recipe

    February 5, 2013 at 9:52 am

    Cindy Cindy Cindy…you slay me with all of your delicious treats! I am totally daydreaming about enjoying one of these scones alongside an afternoon latte. *sigh*

    Reply
    • cindy

      February 6, 2013 at 4:20 am

      I’m always day-dreaming of afternoon lattes and treats, sigh…haha! thanks, Amanda!

      Reply
  6. NicoleD

    February 5, 2013 at 10:32 am

    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!

    Reply
    • cindy

      February 6, 2013 at 4:19 am

      totally! it was so fun and much needed. I hope you make the scones!

      Reply
  7. Sandi

    February 5, 2013 at 10:58 am

    Dreamy, is right!

    Reply
    • cindy

      February 6, 2013 at 4:19 am

      thanks Sandi!

      Reply
  8. Maggie @ A Bitchin' Kitchen

    February 5, 2013 at 12:39 pm

    I’ve been meaning to track down some White Lily flour here in Virginia – that stuff is so hard to find! I wanted to buy it for biscuit making, but it looks like I have a second reason now. These look super delicious!

    Reply
    • cindy

      February 6, 2013 at 4:18 am

      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!

      Reply
  9. Megan

    February 5, 2013 at 1:55 pm

    Oh yum! I want warm these always!

    Reply
    • cindy

      February 6, 2013 at 4:17 am

      of course!

      Reply
  10. Ari @ Ari's Menu

    February 5, 2013 at 4:00 pm

    How have I been going my entire life without eating these for breakfast every single day??? I’m pretty much obsessed.

    Reply
    • cindy

      February 6, 2013 at 4:16 am

      yes! thanks Ari!

      Reply
  11. Sarah

    February 5, 2013 at 5:05 pm

    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.

    Reply
    • cindy

      February 6, 2013 at 4:16 am

      anything I can do! haha, thanks Sarah!

      Reply
  12. Laura Dembowski

    February 6, 2013 at 5:42 am

    I’m not usually a scone fan but these look great! The only time I really liked a scone was hot from the oven. That is definitely how they are best.

    Reply
    • cindy

      February 6, 2013 at 9:05 am

      I agree!

      Reply
  13. Meghan {For the Love of Dessert}

    February 6, 2013 at 8:18 am

    So, I read the title and could NOT figure out what a cream scone might be. Add cream. Duh. I feel incredibly silly now haha. These look so delicious! I love your pictures!

    Reply
    • cindy

      February 6, 2013 at 9:06 am

      ha, sorry for the confusion! Thanks!

      Reply
  14. manu

    February 7, 2013 at 4:10 am

    Wow, this looks absolutely delicious! The colours are beautiful! I can’t wait to try!

    Reply
    • cindy

      February 7, 2013 at 5:34 am

      Thank you!

      Reply
  15. Bernadette @ Now Stir It Up

    February 7, 2013 at 9:50 am

    These look great! Scones are always best the first day and I would have never thought to freeze them. Thanks for the awesome tip!

    Reply
    • cindy

      February 7, 2013 at 10:15 am

      thanks!

      Reply
  16. Shaina

    February 10, 2013 at 8:54 am

    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.

    Reply
    • cindy

      February 11, 2013 at 5:57 am

      Thanks, Shaina! I actually used sweetened, but you could use whatever you prefer. Good luck!

      Reply
      • Shaina

        February 11, 2013 at 3:33 pm

        oh good, that makes things easier so i don’t have to buy it special! i always have sweetened coconut around! 🙂 thanks.

        Reply
  17. katie

    February 11, 2013 at 1:13 pm

    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!

    Reply
    • cindy

      February 12, 2013 at 5:35 am

      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!

      Reply
  18. Amber @ Slim Pickin's Kitchen

    February 11, 2013 at 7:05 pm

    Get.in.my.face. That is all.

    Reply
    • cindy

      February 12, 2013 at 5:35 am

      haha, yes!

      Reply
  19. Terris | Free Eats

    February 21, 2013 at 9:29 pm

    You wrote this recipe for me. Chocolate + coconut, what could go wrong? Love.

    Reply
    • cindy

      February 22, 2013 at 5:28 am

      🙂 thanks, Terris!

      Reply
  20. Catherine

    April 22, 2013 at 9:20 pm

    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!!

    Reply
    • cindy

      April 23, 2013 at 4:39 am

      yay! thanks, Catherine!

      Reply
  21. Kendra

    October 21, 2013 at 6:31 pm

    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

    Reply
    • cindy

      October 21, 2013 at 7:06 pm

      I am so happy to hear this, Kendra. Thanks for the comment!

      Reply
  22. marina

    January 14, 2015 at 12:22 pm

    could i use desiccated or flaked coconut instead of shredded? (:

    Reply
    • cindy

      January 14, 2015 at 5:56 pm

      I don’t see why not. It may not be as sweet, but with the chocolate that would be just fine.

      Reply
      • marina

        January 16, 2015 at 8:54 am

        i used desiccated and they were just perfect. could eat them for days. thanks for sharing! (:

        Reply
        • cindy

          January 16, 2015 at 9:57 am

          Awesome!

          Reply

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