Coconut Chocolate Chip Scones – having an Almond Joy bar for breakfast isn’t acceptable, so these scones are a tasty, healthier option.
I am always surprised when I hear that one of my friends have never tasted a scone. They are a staple at our house for breakfast and snacks. They are just as easy to whip up as a batch of muffins, but they have less sugar.
Plus, the flavor combinations are endless! I am totally and completely in love with scones, and if you’ve never had one, I insist that you try one asap. They are so good!
Of course you know that I have a love affair with chocolate and coconut, so it was only a matter of time before I attempted a scone recipe with them. They were an instant success, and I should have doubled the batch because my family finished them off in just minutes. With the chocolate drizzle on top, can you blame them?
Let’s talk about the coconut for a minute. Coconut is plain all by itself. But toast it, and you have a whole new dimension of flavor. Out of this world flavor. Like, I can eat this stuff by the spoonful. It is tasty. And I’m addicted.
If you are a coconut chocolate fan like I am, you’ve got to try this scones. They are such a scrumptious breakfast treat. I’m not lying people. You need to get on the scone bandwagon!
September is National Breakfast Month, and I am teaming up with my fantastic blogging friends again. Don’t tell my kids, because the last thing I need is to have to wake up early to have a hot breakfast made before 7 am every day. I can however manage to make fabulous breakfasts on the weekends, and holey moley I can’t wait to try some of these recipes. From sweet to savory, we’ve got you covered!
Here are some epic breakfast recipes that will get your day off to a great start!
Pictured above:
German Pancakes from Ashlee Marie
Weekday Waffles from Real Mom Kitchen
Lightened Up Birthday Cake Pancakes from Happy Food Healthy Life
Coconut Chocolate Chip Scones from Creations by Kara
Southwest Breakfast Casserole from Butter With a Side of Bread
Pumpkin Chocolate Chip Pancakes from Like Mother Like Daughter
Sausage Rolls from Food, Crafts, and Family
Whole Wheat Dark Chocolate Covered Strawberry Waffles from Tried and Tasty
Peach and Oatmeal Muffins from Jamie Cooks It Up
Easy Cinnamon Roll Waffles from Cupcake Diaries
MORE BREAKFAST RECIPES:
Sour Cream Banana Coffee Cake
Whole Wheat Zucchini Pancakes
Cinnamon Crumb Apple Coffee Cake
Strawberry Chocolate Chip Muffins
Oatmeal Muffins
Traditional Liege Waffle
Lemon Scones
Coconut Pancake
Quick Breakfast Burrito
Streusel Topped French Toast Bake
Churro Waffles
Peanut Butter Waffles
Ham & Cheese Breakfast Casserole
Lemon Crepes with Strawberry Syrup
Tropical Fruit & Yogurt Parfait
Honey Almond Granola Recipe
Blueberry Cream Cheese Pastries
Make Ahead Breakfast Sandwiches
Breakfast Casserole with Ham, Potatoes and Cheese
Neapolitan Pancakes
Chocolate Crepes
COCONUT CHOCOLATE CHIP SCONES RECIPE
Coconut Chocolate Chip Scones
Decadent scones filled with chocolate chips and coconut, and drizzled with chocolate.
Ingredients
- 2 3/4 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 cup cold butter
- 1 cup chocolate chips (I used semi-sweet)
- 1/2 cup toasted coconut, cooled
- 1 egg
- 1 tsp vanilla
- 3/4 cup milk
- For topping:
- 1/4 cup chocolate chips (I used semi sweet)
- 1/4 cup toasted coconut
Instructions
- Combine flour, sugar, salt, and baking powder in a mixing bowl. Grate in the butter and stir till coated. (Or you can cut it in with a pastry blender.) Add the chocolate chips and coconut.
- In a small bowl, whisk together the egg, vanilla, and milk. Add to dry ingredients and stir lightly till just moistened. If you need to add a little more milk you can. Don't over-mix!
- Divide dough in half and pat into 2 circles that are about 5" across. Cut each into 6 wedges. Place on cookie sheets. (Tip: For great texture and scones that rise up instead of spreading out, freeze the scones on the pan for 30 minutes.)
- Bake in a preheated 425° oven for about 18-20 minutes or till golden brown.
- Melt the 1/4 cup of chocolate chips and drizzle over the scones. Sprinkle with toasted coconut.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 311mgCarbohydrates: 42gFiber: 2gSugar: 16gProtein: 5g
Supplies used to make these scones:
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I always thought you had to have a special pan to make these. I’m going to give it a try!
I havent made these yet, but plan to this weekend. Have a couple questions. May be silly to expert bakers.
1) this recipe doesnt require heavy cream like the choc chip scones?
2) what is best way to toast coconut?
3) should shredded coconut b sweetened or unsweetened?
If someone has answers could u email me? I dont use Facebook anymore. Thank you!!!
Sorry, I just saw your question. No, you don’t have to use heavy cream for this recipe, just milk. But you can use cream if you prefer. 🙂 To toast coconut, place it in a single layer in a pie dish or 9×13″ pan. Bake at 350° for 5-10 minutes, stirring occasionally, till coconut is golden brown. I usually use sweetened coconut, but that is just a matter of preference. Hope that helps!
We love scones in my family too! With that chocolate coconut combo, I have GOT to try these out. That’s my favorite!!
These look heavenly!