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!