CHOCOLATE-COCONUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 524 g, Fat 33 g, Fiber 2 g, Protein 7 g, SaturatedFat 21 g
CHOCOLATE COCONUT SCONES
Make and share this Chocolate Coconut Scones recipe from Food.com.
Provided by Marz7215
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
- In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar.
- Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.
Nutrition Facts : Calories 199.9, Fat 10.7, SaturatedFat 7.2, Cholesterol 32.9, Sodium 164.6, Carbohydrate 23.8, Fiber 1, Sugar 7, Protein 3.2
CHOCOLATE PECAN SCONES
Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
- In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
- Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
COCONUT SCONES WITH COCONUT GLAZE
Steps:
- Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
- Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
COCONUT DARK CHOCOLATE CHIP SCONES
I think these have the best flavor! They are very quick and easy, great for those who enjoy making things from scratch but don't want to spend hours in the kitchen.
Provided by SweetySJD
Categories Scones
Time 25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Combine flours, sugar, baking powder and salt.
- Cut in butter with a pastry blender.
- Add buttermilk and egg substitute, mix just until moistened.
- Mix in the coconut, chocolate chips and nuts, if desired.
- Divide dough in half. Pat each half into a flat circle and cut into eight wedges each.
- Place on parchment paper on a baking sheet.
- Bake 15 minutes.
Nutrition Facts : Calories 138.7, Fat 7.2, SaturatedFat 4.8, Cholesterol 9.8, Sodium 176.3, Carbohydrate 17.6, Fiber 1.6, Sugar 6.6, Protein 2.5
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
CHOCOLATE COCONUT BARS
The sweet tooth cure.
Provided by Hanna Coolidge
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
- In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
- Bake for 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g
COCONUT SCONES WITH COCONUT GLAZE
This is the winning recipe from the Food Network Magazine's August/September 2009 secret ingredient recipe contest. It was submitted by Stacy Rae Garwood of Temecula, CA. Stacy's triple dose of the secret ingredient--coconut milk, coconut extract and shredded coconut--separated her from the pack. The glaze is just sweet enough that you don't need jam.
Provided by Crafty Lady 13
Categories Scones
Time 45m
Yield 20 scones
Number Of Ingredients 14
Steps:
- Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
- Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix.
- Scoop 2"-3" mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
- Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Nutrition Facts : Calories 403.4, Fat 28.9, SaturatedFat 15.1, Cholesterol 78.9, Sodium 267.7, Carbohydrate 32.5, Fiber 2.2, Sugar 10.1, Protein 5.7
COCONUT ALMOND SCONES
Make and share this Coconut Almond Scones recipe from Food.com.
Provided by LoriInIndiana
Categories Scones
Time 33m
Yield 22 scones
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Line baking sheets with parchment paper or silpats.
- In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with ½ cup of the flaked coconut.
- In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
- On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining ½ cup of coconut.
- Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
- Makes about 22 scones.
Nutrition Facts : Calories 206.9, Fat 9.3, SaturatedFat 5.2, Cholesterol 24.8, Sodium 156.7, Carbohydrate 27.7, Fiber 1.5, Sugar 10.8, Protein 4
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COCONUT CHOCOLATE CHUNK SCONES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (15)Total Time 40 minsCategory BreakfastCalories 691 per serving
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of coconut milk and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the coconut and dark chocolate chunks.
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional coconut milk. Bake scones for 15-18 minutes, or until scones are light brown. Remove from oven and cool scones on a wire cooling rack.
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CHOCOLATE COCONUT SCONES | ELLE TALK
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Category BreakfastTotal Time 40 minsEstimated Reading Time 8 mins
- If you haven't already, cut butter up into small cubes. Add it back into the fridge to keep cold. You want to keep your butter as cold as possible.
- Preheat oven to 325F degrees.Spread unsweetened coconut flakes over a baking sheet and add to pre-heated oven. Let toast for 8 minutes, tossing the coconut flakes around with a spatula half way through for even toasting.Remove from oven, let cool, and set aside.
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