Coconut Dark Chocolate Chip Scones Food

CHOCOLATE-COCONUT SCONES

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.

CHOCOLATE COCONUT SCONES

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.

COCONUT DARK CHOCOLATE CHIP SCONES

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.

CHOCOLATE CHIP SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

THE ULTIMATE COCONUT SCONES

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!

SPECIAL DARK CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 375°F Lightly grease 2 baking sheets.
• Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
• Stir in chocolate chips.
• Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
• Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes).
• Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
• Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles.
• Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
• Bake 15 to 20 minutes or until lightly browned.
• Serve warm, sprinkled with powdered sugar, if desired.

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425.
• Lightly grease a large baking sheet.
• In a large bowl,combine the flour, baking powder, salt, baking soda, and 2 tablespoons of the sugar.
• With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
• Mix in the chocolate chips with a fork.
• In a cup, beat together the buttermilk and egg, then add them to the flour mixture.
• Mix lightly with a fork until the mixture clings together and forms a ball of soft dough.
• Turn the dough onto a lightly floured surface.
• and knead gently, turning 5 or 6 times.
• With a floured rolling pin, roll the dough into a 1/2-inch thick circle.
• Slice into 12 triangular pieces.
• Lightly brush the tops of the scones with milk and sprinkle with remaining sugar.
• Bake the scones 10 to 12 minutes or until they are golden brown.