Being stuck at home during this ice storm has given me plenty of time to get caught up on housework and gave me extra time for baking and cooking! I was in the mood for some scones for breakfast yesterday and had this recipe for coconut scones that are made with coconut milk instead of heavy cream or regular milk. I’d made some similar scones before, but I really like this recipe more. The coconut milk adds some extra flavor and the texture is nice and soft on the inside but still a little crisp on the outside. I added mini chocolate chips for some extra sweetness and it made these taste just like a Mounds bar!
If you don’t have a scone pan to make fancy triangular scones, you can simply scoop the dough onto a lined baking sheet and make round scones instead. They’ll be just as good! And a heads up – this dough is super sticky! So you might want to grease your hands and utensils. Then make sure to drizzle on some of the coconut glaze and you’re all set for a tasty breakfast!
Coconut Chocolate Chip Scones
2 cups plus 2 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp granulated sugar
1 cup sweetened shredded coconut
1 1/2 sticks cold unsalted butter, cubed
1/2 cup coconut milk
2 large eggs, lightly beaten
1/2 teaspoon coconut extract
1/2 cup or more chocolate chips (I used mini ones)
For the glaze:
2 Tbsp coconut milk
1/4 tsp coconut extract
1/4 tsp vanilla extract
3/4 cup confectioners’ sugar
Yield: 1 dozen scones
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet OR prepare your scone pan. Whisk the flour, baking powder, salt, granulated sugar, and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs, and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the chocolate chips; do not overmix.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this) OR divide the dough into the scone pan. Bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extracts, and confectioners’ sugar in a bowl until smooth. Drizzle over the scones while still slightly warm.
Source: Slightly adapted from Food Network