chocolate coconut scones
 
 
Ingredients
  • 1 cup heavy cream
  • ½ tsp vanilla extract
  • 4 tbsp unsalted butter, cold and cubed
  • 2 cups low-protein flour (cake flour, pastry flour or White Lily)
  • 2½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp sugar
  • ½ cup shredded coconut, toasted, plus more for sprinkling the tops
  • ¾ cup dark chocolate chips
  • 1 egg + 1 tbsp milk
Instructions
  1. Preheat the oven to 425F, and line a baking sheet with parchment paper.
  2. In a dry skillet over medium heat, toast the coconut stirring often to keep from burning, until toasted. Remove from pan and set aside to cool.
  3. In a a small bowl combine heavy cream and vanilla, set aside.
  4. In a seperate small bowl whisk together milk add egg, and set aside.
  5. In a large bowl, combine flour, baking powder, salt and sugar. Work in the chilled butter with your fingers, working quickly until pea size crumbles remain.
  6. Pour in the heavy cream/vanilla, and using a spatula fold together until barely incorperated.
  7. Turn out dough onto a powdered surface, kneading to form the dough completely. Try to work quickly and only knead until dough is loosely formed.
  8. Pat down dough and cut into triangles, or circles, and place on baking sheet. Brush the tops with the egg wash, and sprinkle with coconut.
  9. Bake for 13-15 minutes, until centers are not glossy.
  10. Enjoy warm from the oven!
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/08/20/chocolate-coconut-scones/