Reviews (1)
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73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
Martha Stewart Member
Rating: Unrated
05/29/2014
Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.
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Chocolate-Coconut Scones
Credit:
Andrew Purcell
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
3/4 cup sweetened shredded coconut
1/2 cup coarsely chopped bittersweet chocolate
Sanding sugar (optional)
Cook's Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Gallery
Chocolate-Coconut Scones
Credit:
Andrew Purcell
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Gallery
Chocolate-Coconut Scones
Credit:
Andrew Purcell
Chocolate-Coconut Scones
Credit:
Andrew Purcell
Chocolate-Coconut Scones
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 6
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 3/4 cup sweetened shredded coconut
- 1/2 cup coarsely chopped bittersweet chocolate
- Sanding sugar (optional)
Directions
Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Cook's Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Cook’s Notes
Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
Reviews (1)
Add Rating & Review
73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
Martha Stewart Member
Rating: Unrated
05/29/2014
Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.
Reviews (1)
Add Rating & Review
73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
Add Rating & Review
73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
73 Ratings
5 star values:
22
4 star values:
20
3 star values:
20
2 star values:
8
1 star values:
3
- 5 star values:
- 22
- 4 star values:
- 20
- 3 star values:
- 20
- 2 star values:
- 8
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
05/29/2014
Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.
Martha Stewart Member
Rating: Unrated
05/29/2014
Just made this recipe to surprise my hunny for when he comes home from work. It was super simple and very easy! The only thing I think I will change WHEN I make them again ( which I know I will) is instead of using the heavy cream as a wash on top, I will use an egg. Also, I did have to bake it longer then suggested, especially to achieve that golden brown color everyone desires. But overall VERY satisfied! Oh I also did half semi-sweet chips and half white choc chips.
Rating: Unrated
All Reviews for Chocolate-Coconut Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Coconut Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
