By Our Recipe Contributor, Rebecca Spoolstra
These scones taste a ton like Mounds bars with the coconut and chocolate combo. They’re easy to make and use coconut milk which adds great flavor and keeps them soft on the inside and slightly crisp on the outside. Add the coconut glaze for a little extra sweetness and indulgence!
▪2 cups plus 2 Tablespoons all-purpose flour
▪1 Tablespoons baking powder
▪1/2 teaspoon salt
▪2 Tablespoons granulated sugar
▪1 cup sweetened shredded coconut
▪1 1/2 sticks cold unsalted butter, cubed
▪1/2 cup coconut milk
▪2 large eggs, lightly beaten
▪1/2 teaspoon coconut extract
▪1/2 cup or more chocolate chips (I used mini ones)
For the glaze:
▪2 Tablespoons coconut milk
▪1/4 teaspoon coconut extract
▪1/4 teaspoon vanilla extract
▪3/4 cup confectioners’ sugar
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet OR prepare your scone pan. Whisk the flour, baking powder, salt, granulated sugar, and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
2. Whisk the coconut milk, eggs, and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the chocolate chips; do not overmix.
3. Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this) OR divide the dough into the scone pan. Warning, the dough is a bit sticky so to make it easier to work with, I recommend spraying your hands/utensils with non-stick cooking spray. Bake until golden brown, 15 to 17 minutes.
4. Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extracts, and confectioners’ sugar in a bowl until smooth. Drizzle over the scones while still slightly warm.
This recipe makes 1 dozen scones. Again, you can use a triangular scone pan or keep it simple and scoop the dough onto a lined baking sheet.
The glaze is optional - they’re still delicious and flavorful without it - but I highly recommend adding it!
This recipe is originally posted here.