Toasted Coconut Chocolate Scones


Breakfast & Brunch No Seed Oils Gluten Free 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 scones as much as I do, be sure to check out my Citrus Scones, Blueberry Cream Cheese Scones or my Maple Cranberry Scones.

toasted coconut chocolate scones

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 provides a truly chocolate scone. 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. This Toasted Coconut Scone goes perfect 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.

Healthy Indulgence: These 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!

toasted coconut chocolate scones

Ingredients

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Wholesome Organic Cane Sugar

Organic Valley Salted Butter

Organic Valley Large Eggs

So Delicious Organic Chocolate Yogurt

Real Coco Organic Coconut Milk

Food to Live Organic Unsweetened Fine Shredded Coconut

toasted coconut chocolate scones

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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toasted coconut chocolate scones

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 chocolate 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).

toasted coconut chocolate scones

FAQ's

Can I use plain yogurt in place of chocolate?

Yes, you can use plain, vanilla, or Greek yogurt in place of the chocolate.

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.

Craving More?

toasted coconut chocolate scones

Toasted Coconut Chocolate Scones

Mimi Council
This recipe for Toasted Coconut Chocolate Scones blends the tropical richness of coconut with the indulgent sweetness of chocolate. Each bite offers a delightful contrast of textures, with the flaky, tender scone base complemented by the crunchy, toasted coconut topping. Enjoy these scones as a brunch, snack, or dessert!
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Makes 6 scones
Calories 391 kcal

Ingredients
 
 

Dough

Instructions
 

  • Line a baking sheet with parchment paper.
  • 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 chocolate 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.
  • 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.
  • 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.
  • Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
  • Bake for 20 to 24 minutes or until set and dry and the coconut is toasted. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 3 days.

Notes

Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
High Altitude — Bake at 400°F for 18 to 22 minutes or until set and dry and the coconut is toasted.

Nutrition

Calories: 391kcalCarbohydrates: 51gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 552mgPotassium: 219mgFiber: 4gSugar: 14gVitamin A: 535IUVitamin C: 0.2mgCalcium: 173mgIron: 4mg
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