This recipe comes from Lauren's Latest, one of the blogs featured on the right hand side under inspiration. She put this on her blog recently and I decided to make these as I was getting together for tea with my sister, who happens to like the combination of coconut and chocolate.
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
4 tablespoons granulated sugar
1/3 cup cold butter, cubed
1/4 cup sweetened shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/2 teaspoon coconut extract {optional}
1/2 teaspoon vanilla extract
1 cup milk
1/2 cup dark chocolate chips {or semi sweet or milk chocolate chips}
2 teaspoons butter
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
When toasting the almonds and coconut, watch them carefully as they can burn quickly. You can use a toaster oven or a skillet. Be sure to cool them prior to adding them to the dry ingredients, as they will melt the butter.
In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined. Scoop onto prepared pan into 12 even scones. Bake 15-20 minutes or until golden brown. Remove from oven and set aside to cool.
In a small bowl, microwave butter and chocolate using 20 second intervals, stirring in between until completely melted. Using a spoon, drizzle chocolate over scones. I found it difficult to use a spoon, so put the chocolate in a baggie, cut the end and used it as an icing bag. I sprinkled coconut on the top.
This dough came together really nicely
I prefer to use parchment paper for my baking as nothing sticks to it. You can also re-use it, as you can see here.
Cook's Notes:
I did not have coconut extract and would try to use it next time. Also, one variation would be to add chocolate chips to the batter and skip the topping.
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