With all our unfortunate weather we have been having this month, it has made me yearn for Hawaii even more this week. Our first morning we woke up on the island, my husband and I treated ourselves to a taste of Hawaii with Kona coffee and chocolate chip coconut scones. I have been desperately craving them since.
|Last year's Kona coffee and anniversary scones.|
Chocolate Chip Coconut Scones
Adapted from Joy The Baker
(makes 12 scones)
3 cups all-purpose flour
2 Tablespoons raw or granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, cold and cut into small cubes
1 large egg
3/4 cup, plus 2 Tablespoons buttermilk
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup semi-sweet chocolate chips
buttermilk and sugar for topping, before baking
Place a rack in the center of the oven and preheat oven to 350 degrees.
Place shredded coconut on parchment paper lined baking sheet
and toast in the oven about 8 to 10 minutes.
Keep your eye on the coconut, it browns quickly.
Remove from oven when toasted and let cool.
* Heat oven now to 400 degrees.
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.
Toss the cold butter into the flour mixture. Using your hands,
quickly work the butter into flour mixture, breaking it up with
your fingers. Some butter bits will be the size of small pebbles,
and some will be the size of oat flakes. Set in the refrigerator for a few minutes.
Whisk together buttermilk and egg.
Remove the flour and butter mixture from the refrigerator and
add the coconut and chocolate chips. Whisk together.
Make a well in the center of mixture. Add the buttermilk
mixture all at once to the well. Use a fork to bring the wet and
dry ingredients together. Mixture will be shaggy.
Lightly flour a work surface and dump the shaggy dough mixture
onto the counter. Bring together the dough with your hands into
a 1-1/2 inch thick disk. Use a 2-1/2 inch square pastry cutter to
cut out scones. Flour the cutter if it starts to stick.
Place scones about 1 inch apart on the prepared baking sheet.
(I used the same sheet that I toasted the coconut).
Brush with a bit of buttermilk and sprinkle a few pinches
of granulated sugar.
Bake scones for 14-18 minutes, until golden brown and cooked
through. Remove from oven and serve warm.