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Cream Scones with Chocolate & Coconut

Prep Time20 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6 scones
Author: Pavani


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


  • Preheat oven to 400°F.
  • Whisk together ¾ cup cream and egg.
  • In a large bowl, whisk together flour, sugar, baking powder and salt.
  • 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.
  • Stir in chocolate & coconut.
  • With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
  • Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 6 wedges and transfer to a parchment lined baking sheet.
  • Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
  • Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
  • 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:
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.