Mimi's Organic Eats » Recipes » Breakfast & Brunch » Toasted Coconut Chocolate Scones

Toasted Coconut Chocolate Scones

Breakfast & Brunch • Gluten Free • No Seed Oils • High Altitude | Published July 6, 2022 by Mimi Council

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My secret ingredient in these Toasted Coconut Chocolate Scones is chocolate yogurt! These light, fluffy, and moist scones are less sweet than some breakfast scones, but filled with chocolate and coconut making it the perfect mid morning snack!

If you love making organic scones as much as I do, be sure to check out my Citrus Scones, Blueberry Cream Cheese Scones or my Maple Cranberry Scones.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

This recipe for Toasted Coconut Chocolate Scones is less sweet than my other scone recipes, as the Dutch cocoa is added and takes away some of the sweetness and creates true chocolate scones. So, if you're looking for a slightly less sweet scone recipe, then this is it!

Plus, the toasted coconut on top gives it a little more flavor which I absolutely love. These Toasted Coconut Scones go perfectly with an iced coffee or a fruit smoothie for an easy breakfast that is absolutely delicious! You can also enjoy them as a snack or even dessert.

Why You'll Love This Recipe

True Chocolate: These Toasted Coconut Chocolate Scones have that rich chocolate flavor that compliments the sweetened toasted coconut in the best way. If you're a fan of chocolate and coconut, you'll love this recipe.

Perfect Texture: The contrast between the tender, flaky scone interior and the crunchy, toasted coconut topping makes every bite delight.

Healthier Indulgence: These organic scones are not only tasty but also provide a good source of nutrients. Coconut is rich in healthy fats and fiber, while dark chocolate contains antioxidants, making these scones a more healthy indulgence!

Ingredients

All Purpose Flour: My favorite is Cairnspring Mills.
Dutch Cocoa Powder: I always use organic Dutch cocoa powder for a rich chocolate flavor. This makes these homemade scones perfectly chocolatey.
Baking Powder: Make sure to use baking powder, not soda. This is what makes scones rise and become incredibly fluffy.
Salt: Use fine sea salt.
Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
Butter: I use Organic Valley in these homemade scones, but you can use your favorite.
Eggs: Use large eggs.
Yogurt: You can use plain yogurt, Greek yogurt, or even vanilla yogurt, any of these will work.
Coconut Milk: I use organic coconut milk for flavor, but you can also use cow's milk too.
Coconut: I use organic unsweetened fine shredded coconut.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I prefer to use my stand mixer for ease, but you can also make these chocolate scones by hand as well.
Baking Sheet: You'll need one half sheet pan to bake these organic scones.
Parchment Paper: I always use nontoxic parchment paper to ensure nothing sticks.
Pastry Brush: You'll need a pastry brush to brush on the coconut milk on top of the scones, this is what makes the coconut stick on top so it gets super toasty.

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Step by Step Instructions

Step 1

Line a baking sheet with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cocoa, cane sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients. Add the egg and yogurt, do not mix yet.

Using a large grater, grate the butter and add to the flour mixture and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.

Step 3

Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.

Step 4

In a small dish, add the 2 tablespoons of coconut milk for the topping. Using a pastry brush, brush the tops of the scones to coat completely. Sprinkle the tops with the fine shredded coconut.

Step 5

Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.

Step 6

Bake for 20 to 24 minutes or until set and dry and the coconut is toasted. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ's

What can I use if I don't have yogurt?

You can use sour cream, this will be very similar.

How do you store homemade scones?

Scones are best kept in a cool, dry place. I like to just leave them out on the counter on a plate for a few days while we enjoy them. Don't put scones under a cake dome as they will become soft and soggy.