Toasted Coconut and Chocolate Chip Scones

Tastē Tuesday~ In the past couple of years I have taken a liking to scones.  They are a nice addition to a morning latte or as a mid-morning snack because they satisfy that pastry treat craving but don't contain all of the sugar like strudels, doughnuts, or coffee cakes do.  I am honing my scones recipes down to two: one that has sweeter add-ins, such as the chocolate chips in the recipe below, and a second one that has a sweeter dough base for additions that aren't as sweet, like blueberries.  These are easy and relatively quick (for a baked good), allowing you to have fresh, warm scones on your breakfast table in under 45 minutes.  Serve warm for delicious gooey chocolate treats with each bite.  Serve at room temperature if you want the subtle coconut flavor to tickle your tastebuds a bit more.

Due to my frequent scone baking lately, I have learned a few lessons along the way both in mixing a batch up and in storing them.  Check out the notes section below the recipe.  

Toasted Coconut and Chocolate Chip Scones
​Adapted from Better Homes and Gardens

Ingredients
1 cup shredded unsweetened coconut
2 1/4 cups all-purpose flour (plus 1/4 cup for kneading)
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons light butter, frozen
1egg, lightly beaten
1/4 cup whipping cream
1/2 cup half and half (plus 2T for brushing)
1 cup milk chocolate chips
Shredded coconut (optional)

Directions

1. Preheat oven to 400 degrees F. Spread 1 cup coconut on a baking sheet and bake 5 to 7 minutes or until golden, stirring as needed. Cool slightly. Transfer to a food processor. Process until finely ground; set aside.
2. In a large bowl combine the flour, sugar, baking powder, and salt. Using a grater, grate in butter and stir until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl combine egg, 1/4 cup whipping cream, and 1/2 cup half and half. Add egg mixture all at once to flour mixture. Add toasted coconut and chocolate pieces. Using a fork, stir just until moistened.
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 3 to 5 strokes (about 30 seconds, just enough to lose the some of the stickiness).  Pat dough into a 12 inch circle. Cut into 8 triangles.  (They really can be cut into any size/shape.  So if you prefer rectangles, or want smaller portions, form into a 10x14" rectangle and cut into 12 rectangles.)
5. Place rectangles no more than 1 inch apart on an ungreased baking sheet. Brush wedges with additional half and half (it will help give a nice, golden top). Bake 13 to 15 minutes or until golden brown. If desired, top scones with additional shredded coconut the last 5 minutes of baking. Remove scones from baking sheet. 

Toasted Coconut and Chocolate Chip Scones (printable recipe)

*Notes*
​1.  Freeze your butter and then grate your butter!  One of the delicious aspects of a scone is the flaky, biscuit-like texture.  If you try to work the dough with your hands, you will warm it up too much.

2.  Don't overwork your dough - it will make your scones tough.  Add just enough flour to your kneading surface to allow the sticky dough to be kneaded and shaped.   

3.  Place your scones close together on your baking sheet.  It will help them rise higher and more evenly.

​Happy baking...and eating!