With Mother’s Day just around the corner, Mom was definitely on my mind with this recipe. She was the flavor inspiration for these Coconut Scones with Dark Chocolate Chunks. Give her anything with that coconut and chocolate combo, and she’s a happy girl!
I also know how much she just plain loves any scones that I make…a little sweet, puffed up high, with a light texture and a moist crumb. This time around, I swapped out half of the all-purpose flour for white whole wheat, and tried coconut milk in lieu of buttermilk. Add in some dark chocolate chunks, with coconut inside and out (just look at that beautifully toasted coconut on top!), and these scones are really something special. Just like my mom.
Flashback to 1976, when our family visited Minnesota’s gorgeous Itasca State Park, where the mighty Mississippi River starts its southerly journey to the Gulf of Mexico. We walked across the headwaters multiple times as a family over the years, but I especially love this photo with Mom when us girls were so young.
Happy Mother’s Day to the most awesome mom ever!
xoxoxo
Ingredients
- 1 c. white whole wheat flour
- 1 c. all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- ⅓ c. packed brown sugar
- 1 c. sweetened shredded coconut flakes
- 1 large egg lightly beaten
- ½ c. coconut milk well stirred
- 2 tsp. coconut extract
- ½ tsp. pure vanilla extract
- ½ c. cold unsalted butter cut into 1/2” pieces
- 2 oz. bittersweet chocolate chopped into 1/4” pieces (I used Ghirardelli 60% cacao)
for the coconut topping:
- 1 T. milk
- 1 egg white
- ¼ c. sweetened shredded coconut flakes
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the flours, baking powder, baking soda, salt, brown sugar, and coconut.
- In a small bowl, whisk together the egg, coconut milk, and extracts.
- With a rigid pastry blender or two large forks, cut butter pieces into the dry ingredients until mixture resembles course meal, with small chunks of butter still visible. Add wet ingredients to the dry ingredients and stir with a fork just until moistened. Fold in chocolate chunks. Do not overmix.
- Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8” disk and cut into 8 wedges. Transfer wedges to prepared baking sheet.
for the coconut topping:
- In a small bowl, whisk together the milk and egg white. Brush lightly over each dough wedge and then press coconut flakes lightly onto the tops of each wedge.
- Bake until scones are golden brown and set, about 13 minutes. Let cool on pan 5 minutes before removing to wire rack. Serve slightly warm or at room temperature. Scones are best eaten the day they are made. But a great trick for eating them the next day? Simply preheat a baking stone in a 300° F oven and then set already baked scones onto the stone for 3 to 5 minutes. The scones will be almost like fresh baked!
Your scones look heavenly! Printed out the recipe and hope to try it soon.
I hope you like these, Lynn – thanks!
Those scones look amazing!! I love scones and want to learn to bake them!
Thanks, Kristy. I’ve made quite a number of different recipes for scones and keep coming back to a basic formula that I love. If you think my description of these scones sounds good to you, please give these a try. They’re easy to make!
Chocolate and coconut is just about my favorite flavor combo!!!!
These scones combine my favorite ingredients, so I cannot wait to make them! And it would be so much fun to give this awesome H & D gift basket to the best mom in the world for mother’s day!
Thanks, Mercedes – hope you’re doing well (despite the fresh snowfall on May 2nd!!). :)
I adore that photo with your mom! Such a wonderful recipe for Mother’s Day. My mom would adore these!
Thank you, Ali! :)
They look so great with the toasted coconut on top. I’d love these for Mother’s Day.
I wish I could send every mom one of these on Mother’s Day, wouldn’t that be lovely?! Have a great day, Barbara. :)
These scones look fabulous and delicious (love the flavor)! Thanks for the fab Mother’s Day giveaway, too! Have a lovely week, Brenda.
Thanks, Georgia! Hope you’re having a great week!
Chocolate and coconut are one of my favourite combos too – these look wonderful!
Oh, these look fabulous! I can’t wait to give them a try!
Thanks for making these when we visited Brenda. You hit the nail on the head when you picked this combination of flavors for me. Yummy!
xoxo