Tropical Coconut Dark Chocolate Scones
Indulge in the delightful fusion of tropical coconut and rich dark chocolate with these irresistible scones. Perfectly flaky and bursting with flavor, these scones are ideal for a quick breakfast, a scrumptious afternoon snack, or an inviting addition to your brunch table. Made with a blend of all-purpose and whole wheat flours, they're not only quick and easy to whip up but also a great way to enjoy a delicious homemade treat without spending hours in the kitchen. Every bite is a celebration of warmth from the oven and the sweet aroma of coconut and chocolate, promising to tantalize your taste buds and leave you craving for more.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
whole wheat flour
3/4 cup (sifted)
sugar
1/4 cup (granulated)
baking powder
2 1/2 teaspoons (none)
salt
1/2 teaspoon (none)
butter
5 tablespoons (cold and cubed)
buttermilk
6 tablespoons (none)
egg substitute
1/4 cup (none)
coconut
1/2 cup (shredded)
dark chocolate chips
1/2 cup (none)
walnuts
1/4 cup (chopped (optional))
Instructions
1
Preheat your oven to 400 degrees F.
2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt until well combined.
3
Using a pastry blender or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
4
Pour in the buttermilk and egg substitute, mixing gently with a fork just until the dough comes together; do not overmix.
5
Fold in the shredded coconut, dark chocolate chips, and chopped walnuts (if using) until evenly distributed throughout the dough.
6
Divide the dough into two equal portions. On a lightly floured surface, flatten each portion into a round disc about 3/4 inch thick.
7
Using a sharp knife, cut each disc into 8 wedges. Carefully transfer the wedges to a baking sheet lined with parchment paper, leaving space between each scone.
8
Bake in the preheated oven for about 15 minutes, or until the scones are lightly golden brown on top and a toothpick inserted into the center comes out clean.
9
Allow the scones to cool slightly on the baking sheet before serving. Enjoy them warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in these scones?
These scones feature a delightful fusion of tropical coconut and rich dark chocolate.
How long do the scones need to bake?
The scones should be baked for approximately 15 minutes or until they are lightly golden brown.
What is the required oven temperature?
The oven should be preheated to 400 degrees Fahrenheit before baking.
What types of flour are used in this recipe?
This recipe uses a blend of 1 cup all-purpose flour and 3/4 cup whole wheat flour.
Should the butter be cold or at room temperature?
The recipe requires 5 tablespoons of cold and cubed butter to ensure a flaky texture.
How many scone wedges does this recipe yield?
The recipe makes 16 scone wedges by dividing the dough into two discs and cutting each into 8 pieces.
Is there an optional ingredient I can add for extra crunch?
Yes, you can optionally add 1/4 cup of chopped walnuts for extra texture.
What kind of coconut is recommended for this recipe?
Use 1/2 cup of shredded coconut to achieve the tropical flavor profile.
What type of chocolate is used in these scones?
The recipe calls for 1/2 cup of dark chocolate chips.
What is the liquid base for the scone dough?
The dough is made using 6 tablespoons of buttermilk and 1/4 cup of egg substitute.
How should the flour be prepared before mixing?
Both the all-purpose and whole wheat flours should be sifted before use.
How do I incorporate the butter into the flour mixture?
Use a pastry blender or your fingers to cut the cold butter into the flour until it resembles coarse crumbs.
What is the recommended thickness for the dough discs?
Each dough portion should be flattened into a round disc approximately 3/4 inch thick.
Do I need to line the baking sheet?
Yes, it is recommended to line the baking sheet with parchment paper for easy removal.
How can I tell if the scones are fully cooked?
The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Should I overmix the dough?
No, you should mix gently with a fork just until the dough comes together to avoid overmixing.
Are these scones suitable for a quick breakfast?
Yes, they are described as ideal for a quick breakfast, a scrumptious snack, or a brunch addition.
How should the dough be divided?
Divide the dough into two equal portions before shaping them into discs.
What kind of sugar is used in the recipe?
The recipe uses 1/4 cup of granulated sugar.
Is it better to serve these scones warm or cold?
It is recommended to allow the scones to cool slightly and enjoy them while they are still warm.
What leavening agent is required?
The recipe uses 2 1/2 teaspoons of baking powder.
How much salt is needed for this recipe?
Include 1/2 teaspoon of salt in the dry ingredients.
What is the best way to cut the dough into wedges?
Use a sharp knife to cut each flattened disc into 8 even wedges.
Is this a difficult recipe to make?
No, it is a quick and easy recipe that allows you to enjoy homemade treats without spending hours in the kitchen.
Can I substitute the whole wheat flour?
While the recipe specifies a blend, you can use all-purpose flour instead, though the texture and nutritional profile will change.
What makes these scones 'tropical'?
The addition of shredded coconut provides the signature tropical flavor.
What is the texture of these scones?
These scones are described as being perfectly flaky.
Can I use real eggs instead of egg substitute?
Yes, 1/4 cup of egg substitute can typically be replaced by one large egg.
What should I do after the dry ingredients are whisked?
After whisking dry ingredients, cut in the cold butter before adding the liquid components.
How much dark chocolate should I prepare?
Prepare 1/2 cup of dark chocolate chips to fold into the dough.