Toasted Coconut Chocolate Scones
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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.
Table of Contents
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!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
So Delicious Organic Chocolate Yogurt
Real Coco Organic Coconut Milk
Food to Live Organic Unsweetened Fine Shredded Coconut
Tools Needed
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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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).
FAQ's
Yes, you can use plain, vanilla, or Greek yogurt in place of the chocolate.
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
Ingredients
Dough
- 255 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 150 grams chocolate yogurt
- 1 large egg
- 113 grams salted butter (cold)
Topping
- 2 tablespoons coconut milk
- unsweetened fine shredded coconut
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
Nutrition
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