Chocolate Chip Coconut Scones
I am at the halfway point of my second to last grad school class. I got an early jump on the day today so that I could spend time finishing up a big project. Brandon and I got in an early morning workout and checked out an awesome new juice bar in town (The Fresh Squeeze). I had a pineapple, kale, and beet smoothie with hemp protein. It was delicious! After walking Oliver and enjoying the sunshine, I spent the morning working away on homework. It seems odd to spend any time indoors baking on this beautiful spring day, but a scone recipe flop last weekend was on my mind…I had to attempt a re-do. I am happy to report that the adjustments I made to my recipe worked out and I don’t have to mess around with this recipe anymore (for now).
These scones are so yummy. The best part about them is that they can be made with the food processor!
Start with the dry ingredients. Blend them together so that everything is evenly distributed.
Add in the butter. It should be very, very cold. I cube mine and freeze it for about 20 minutes.
Pulse and then process on low until course crumbs form. Then add in the milk, yogurt, and vanilla. Process just until the dough starts to come together.
Turn the dough out onto a lightly floured surface. Kneed in the chocolate chips and coconut. Form into a round circle.
Roll into a circle.
Cut into 8 triangles.
Place the scones onto a baking sheet and put them into the oven right away.
Let cool on the baking sheet.
[recipe title=”Chocolate Chip Coconut Scones” servings=”8 Scones”]
- 2 cups of gluten free flour (Beyond the Grain) + a little more for dusting
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick butter – cubed and placed in the freezer for 20 minutes
- 1/4 cup milk
- 1/4 cup non-fat Greek yogurt
- 2 tsp vanilla extract
- 1/2 cup semi-sweet or dark chocolate chips
- 1/2 cup unsweetened coconut flakes
- Preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper and set aside.
- Cut 1 stick of butter into cubes and place in the freezer for about 20 minutes so that it is very cold. Do not skip this step or you will end up with flat scones.
- In the bowl of the food processor add flour, brown sugar, baking powder, baking soda, and salt. Pulse and then process on low until the dry ingredients are evenly combined.
- Add in the cold, cubed butter. Pulse and then process on low until very course crumbs have formed. This will take less than 1 minutes. Part way through, you may need to scrape some of the dry ingredients from the bottom of the processor to make sure everything is combined with the butter.
- Once course crumbs are formed, add in the yogurt, milk, and vanilla extract. Process on low just until the dough comes together.
- Place the dough onto a lightly floured surfaced. Pour the chocolate chips and coconut on top. Quickly kneed them into the dough until it comes together and everything is evenly distributed.
- Form a circle with the dough. Flour a rolling pin and roll out to a 10-12 inch circle. You will only want to make a few passes with the rolling pin, otherwise the dough gets too sticky.
- Using a sharp knife, cut the circle into 8 even triangles.
- Use a spatula to carefully place the scones onto the parchment lined baking sheet.
- Bake for 18-20 minutes until the edges are starting to turn golden.
- Let cool.
Note: You can do an egg wash before baking if you choose. It would look and taste great to sprinkle some course sugar on top of the egg wash. You can also use a powdered sugar glaze when the scones are cool. I like them plain though. They are the perfect amount of sweetness without a glaze for me.