Cream Scones with Chocolate & Coconut

For Day 4 of BM# 16, I made these scrumptious cream scones for breakfast. Scones are British quick breads that are leavened by baking powder. They are quick to make and need cold butter & cream, so they can be made in the morning for breakfast with no prior prepping.
Cream Scones with Chocolate & Coconut
Recipe is adapted from Everyday Food Magazine. Scones are best eaten the day they are baked. To make ahead, freeze unbaked scones in a single layer and then store in a zip-top bag for up to 2 months. To bake, brush frozen scones with cream, sprinkle with sugar and bake at 375°F for 25 minutes.
Cream Scones with Chocolate & Coconut
For Day 4 of BM# 16, I made these scrumptious cream scones for breakfast. Scones are British quick breads that are leavened by baking powder. They are quick to make and need cold butter & cream, so they can be made in the morning for breakfast with no prior prepping.Recipe is adapted from Everyday F...

Cream Scones with Chocolate & Coconut

Summary

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  • Coursebreakfast
  • Cuisineamerican
  • Yield6 Scones 6 Scones
  • Cooking TimePTNaNHNaNM
  • Preparation Time20 minutesPT0H20M

Ingredients

All-purpose flour
1 cup
Whole-wheat pastry flour
1 cup
Granulated sugar
¼ cup
Baking powder
2tsp
Fine salt
¼tsp
Cold heavy Cream plus 1 tbsp
¾cup
Egg - large
1
Butter - cold unsalted, cut into small pieces
6tbsps
Sweetened shredded coconut
¾ cup
Semi-sweet chocolate
½ cup
Turbinado Sugar
optional

Steps

  1. Preheat oven to 400°F. 
  2. Whisk together ¾ cup cream and egg. 
  3. In a large bowl, whisk together flour, sugar, baking powder and salt.
  4. With a pastry cutter/ blender or with 2 knives, cut butter into flour mixture until it resembles caorse meal, with a few pea-size pieces of butter remaining.
  5. Stir in chocolate & coconut.
  6. With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
  7. Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 6 wedges and transfer to a parchment lined baking sheet. 
  8. Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
  9. Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
  10. After couple of minutes transfer scones onto a wire rack and cool slightly before enjoying with a dab of butter or just plain.

A Quick pictorial of Scone making:

Cream Scones with Chocolate & Coconut
Cream Scones with Chocolate & Coconut
Cream Scones with Chocolate & Coconut
Cream Scones with Chocolate & Coconut

Variations: Chocolate-Coconut can be substituted with 2/3 cup dried currants or 1cup blueberries and 1 cup toasted sliced almonds or diced small 1/3cup crystallized ginger and 1tsp lemon zest or 1 cup chopped, toasted hazelnuts and 2/3 cup dried tart cherries (add ½ tsp cinnamon to flour mixture).

Let’s check out what my fellow marathoners have cooked up for Day 4 of BM# 16.

Cream Scones with Chocolate & Coconut
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