Bake Coconut Almond Chocolate Scones
Scones are one of my all time favorite breakfast (really any time) treats. Coconut Almond and Chocolate make a splendid combination for a crunchy, sweet, and salty scone to bake for your next brunch, get together, or lazy weekend. Here's how I do it.
Recipe for 12 Coconut Almond Chocolate Scones:
INGREDIENTS:
2.5 cups all-purpose flour (382 g)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar (56g)
1/4 teaspoons kosher salt
2 TB buttermilk powder
8 tablespoons (1 stick) very cold unsalted butter
2/3 cup chocolate chips (125g)
1/2 cup almond (80 g)
1 cup shredded coconut (125g)
Start with ¾. Could go up to 1 cup water
DIRECTIONS:
Roast coconut at 325f for 5 minutes
Roast almonds 350f for 10 minutes
Let the coconut and almonds cool
Preheat oven to 400f
Combine flour, baking powder, baking soda, sugar, salt, and buttermilk powder in a large bowl
Use a cheese grater to grate the butter into the dry ingredients
Mix together with your hands until combined
Add chocolate chips, almonds, and coconut to the bowl
Add the water to the scones and mix until just combined
Press into a 6 inch by 9 inch rectangular prism
Cut dough into six 3 inch by 3 inch squares
Cut each square diagonally to make 2 triangles
Place on baking sheet with parchment paper or silicone mat
Bake at 400f for 20 minutes
Enjoy this tasty treat!