Chocolate Coconut Almond Scones

a stack of chocolate chip coconut almond scones with a bite taken out of one

4.41 from 5 votes

Chocolate Coconut Almond Scones

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

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Chocolate Coconut Almond Scones

Servings:

Calories: 377kcal

Author: Joanna Cismaru

Ingredients

3 cups all-purpose flour
2 tablespoon sugar granulated
3 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup butter unsalted (1 1/2 sticks), cold and cut into cubes
1 large egg
¾ cup buttermilk plus 2 tbsp
⅓ cup shredded coconut sweetened or unsweetened
⅓ cup almonds slivered
½ cup semi-sweet chocolate chips
2 tablespoon buttermilk for brushing over top

US Customary - Metric

Instructions

Preheat oven to 350℉.
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.
Heat oven to 400℉. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.
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.
Whisk together buttermilk and egg.
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 1 1/2-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.
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.

Notes

Recipe adapted from Joy the baker

Nutrition