CHOCOLATE COCONUT SCONES

Chocolate Coconut Scones image

Provided by Marz7215

Categories Scones

Time 40m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

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2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 egg, beaten
1/2 cup purchased unsweetened coconut milk or 1/2 cup milk
1/3 cup shredded coconut
1/3 cup miniature semisweet chocolate chips
milk (optional)
coarse sugar (optional)

Steps:

Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.

Nutrition Facts : Calories 199.9, Fat 10.7, SaturatedFat 7.2, Cholesterol 32.9, Sodium 164.6, Carbohydrate 23.8, Fiber 1, Sugar 7, Protein 3.2