Chocolate Coconut Almond Scones

These chocolate coconut almond scones are loaded with delicious goodness. Full of chocolate chips, coconut flakes and slivered almonds. Yummy!

Chocolate Coconut Almond Scones

For some reason this week I was in the mood for baking. I told you my pantry is full of chocolate chips, coconut, and all kinds of nuts, so I knew I had to make something with all those ingredients.

I probably should have named these scones kitchen sink scones because it seemed like I threw everything in there but the kitchen sink.

OK, I’m joking, but have you ever had coconut in scones? OMG! Amazing!

But you know I love a good scone and these scones are so flaky and delicious and loaded with chocolate chips, coconut and slivered almonds.

Chocolate Coconut Almond Scones

Since the weekend is here, why not make some of these delicious scones and invite some friends or neighbors over. They’ll love you for it. This is how you make new friends and keep existing friends. Food!

Chocolate Coconut Almond Scones

Chocolate Coconut Almond Scones
Prep time
Cook time
Total time
Serves: 8 to 10
  • 3 cups all purpose flour
  • 2 tbsp granulated sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup (1½ sticks) unsalted butter, cold and cut into cubes
  • 1 large egg
  • ¾ cup plus 2 tablespoons buttermilk
  • ⅓ cup shredded coconut (sweetened or unsweetened)
  • ⅓ cup slivered almonds
  • ½ cup semi-sweet chocolate chips
  • buttermilk and sugar for topping before baking
  1. Preheat oven to 350 F degrees.
  2. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes. Keep your eye on the coconut. It browns quickly. Remove from the oven when toasted and allow to cool.
  3. Heat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
  4. In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.
  5. Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of small pebbles, and some will be the size of oat flakes. Set in the fridge for a few minutes.
  6. Whisk together buttermilk and egg.
  7. Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once to the well. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the shaggy dough mixture out onto the counter. Bring together the dough with your hands into a 1½-inch thick disk . Use a 2½-inch round biscuit cutter to cut out biscuits. Flour the biscuit cutter if it starts to stick to the dough.
  8. Place biscuits, about 1 inch apart, on the prepared baking sheets. Brush with a bit of buttermilk and a few pinches of raw or granulated sugar. Bake biscuits for 15 to 20 minutes, until golden brown and cooked through. Remove from the oven and serve warm.
Recipe adapted from Joy the baker



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