This was originally a recipe for coconut scones with optional chocolate chips, but guess who didn’t have coconut milk or coconut flavoring in their house?
But thankfully, I had both almond milk and almond extract, the flavors of which make the closest thing to ambrosia I’ve ever tasted.
(That would be marzipan, but these scones are pretty wing-ding good, too)
I wasn’t sure at first if the flavors would combine well, but I think they both came through and complemented each other.
The coconut weighs down the dough a bit, so this sort of scone is not the “light, fluffy, butter-pocketed” scone you might find at a bakery. To me, the texture is fine. My mouth did not suffer as I munched on pastry after pastry. (My stomach, however, had a few things to say when I tried to go to bed soon after)
- 3 cups flour
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick, 4 oz.) butter, cold, unsalted
- 1 cup (4 oz.) unsweetened, shredded coconut
- 1 large egg
- 1 1/4 cups almond milk
- 1 tsp. almond extract
- 3/4 cups chocolate chunks/chips (if desired)
- Preheat oven to 375 degrees Fahrenheit.
- Whisk flour, sugars, baking powder, and salt together in a large bowl. Use a fork or pastry blender to cut butter into dry mix, until it resembles bread crumbs.
- Stir in coconut.
- In a separate bowl, whisk egg, almond milk, and almond extract. Add to dry ingredients and stir gently with a fork just until evenly moistened.
- Stir in chocolate.
- Turn dough onto floured surface and knead a couple times. Divide in half. Work each half into a circle (about 1/2 inch thick and 6 inches across). Use dough knife, or other sharp knife to cut the circle into wedges. (I did 8, but 6 is good)
- Transfer onto lined baking sheet. To make them look even better, you can brush the tops with milk and/or sprinkle some more coconut on top to turn golden in the oven.
- Bake for about 20-25 minutes, until scones are puffed and golden. Serve warm. Good topped with a chocolate glaze, or served with coffee.
- If using sweetened coconut, cut the amount of brown sugar in half. (Put in 1/4 cup)
- Of course, you can use coconut milk and coconut extract in place of the almond. Don’t let my under-stocked kitchen cramp your style.
- If using you’re whole wheat flour, or something else fairly hardy, add a tablespoon of gluten. Alternately, you could use 2 cups white flour, and 1 cup unbleached AP flour.
[anyone else sad that Italy didn’t even make it to the World Cup? 😦 ]
Thanks for visiting today! Whatever baking adventure you embark upon, may you improve your own skills, and the meals of everyone around you. May your pastries be delicious, and your pantry never empty. 🙂
Have a wonderful day,