Almond Chocolate Coconut Scones
8
Servings
Servings
9m PT9M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
24m
Ready In
Ready In
Recipe: #21922
November 29, 2015
Categories: Breads, Nuts/Seeds, Almond, Coconut, Kid Pleaser, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Winter, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Chocolate, Kosher Dairy more
"Can top with a little coconut, we didn't need it"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (106.9 g)
- Calories 382.1
- Total Fat - 19.6 g
- Saturated Fat - 12.7 g
- Cholesterol - 59.6 mg
- Sodium - 416.1 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 1.8 g
- Sugars - 5.7 g
- Protein - 7.9 g
- Calcium - 150.4 mg
- Iron - 1.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400F degrees.
Step 2
Whisk together flour,sugar,baking powder,and salt.
Step 3
Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. Add chocolate chips to the mixture.
Step 4
In a small bowl whisk coconut milk with egg.
Step 5
Add milk and egg mixture to flour mixture and mix until combined.
Step 6
On a slightly floured surface,divide the dough in half and pat a 6 inch circle.
Step 7
Top with almonds, then pat into dough.
Step 8
Cut the circle in to wedges.
Step 9
Transfer scones to baking sheet and set them at least 1 inch apart.
Step 10
Bake for 15 to 18 minutes.
Tips & Variations
No special items needed.
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