I can’t tell you enough how much I love these scones! This combination is my favorite! Chocolate with coconut, yum! With that being said, if your not a chocolate chip and coconut type of person or you just feel like something fruity or nutty then you can easily put any type of fruit or nut in place of my faves to make your own new favorite scone to enjoy!
Jump to RecipeBlackberry Scone Recipe below 👇🏽
I simply replaced the flour in this recipe with my go to gluten free flour mixture I also replaced the butter for Earth Balance and the buttermilk with almond milk and a splash of apple cider vinegar. This recipe is free from gluten, dairy, and it’s vegan! If you don’t eat gluten and dairy free then no need to replace anything just use your regular flour, butter, and buttermilk.
I like to make my scones thick so don’t pat this down to much or your scones will come out like a flattened disk! I recommend them on the thick side. Then the inside with be soft and buttery while the outside is more firm and slightly browned.
Every time I make these chocolate chip coconut scones they last for about an hour before they are all gone! We are a family of six so we eat a lot of food these days! I always wish I had doubled this recipe after they are all gone so we have some maybe to go with coffee the next morning! Keep that in mind before you bake if you have a bigger family like I do!
Try to let them cool before eating! I love them best once they’re cooled completely! Although I always eat one while I’m waiting for them to cool! Something about the cooled chocolate chips and how they’re crunchy at first then melt in your mouth, I love that!!!
Remember if you have blueberries on hand or any other type of fruit you can easily replace the chocolate chips in this recipe! Below is a picture of raspberry scones!
If you enjoyed this recipe then you might want to follow my Baking board on Pinterest!
If you make these please leave me a comment and let me know what you think and please share this post! Thank you and happy baking!
Chocolate Chip Coconut Scones
Ingredients
- 3 cups flour gluten free or all purpose
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup cold butter or vegan butter cut into small cubes
- 1 ¼ cups buttermilk or (dairy free milk with a tbsp apple cider vinegar stirred in)
- 1 cup Dark chocolate chips
- 1/2 cup unsweetened shredded coconut
Topping
- 2 tbsp milk of choice or cream
- 2 tbsp cinnamon and sugar or maple syrup
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat oven to 425°If making your own dairy free buttermilk, mix the df milk of choice with apple cider vinegar and set aside.In a large bowl stir together flour, baking powder, baking soda, and salt. Using a fork, pastry blender, or your fingers, cut in the butter to the flour mixture until pea sized crumbles. Make a well in the mixture and stir in the buttermilk, gently fold in coconut and chocolate chips. Do not over mix!Pat into a large disk keeping dough about 1 1/2 inches thick. Using a sharp knife cut scones in 8 equal parts. Place on a baking sheet and brush tops with milk or cream and cinnamon sugar or maple syrup. Sprinkle with shredded coconut.Bake for about 20 minutes or until edges start to get golden brown.
Chocolate Chip Coconut Scones
Ingredients
- 3 cups flour gluten free or all purpose
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup cold butter or vegan butter cut into small cubes
- 1 ¼ cups buttermilk or (dairy free milk with a tbsp apple cider vinegar stirred in)
- 1 cup Dark chocolate chips
- 1/2 cup unsweetened shredded coconut
Topping
- 2 tbsp milk of choice or cream
- 2 tbsp cinnamon and sugar or maple syrup
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat oven to 425°If making your own dairy free buttermilk, mix the df milk of choice with apple cider vinegar and set aside.In a large bowl stir together flour, baking powder, baking soda, and salt. Using a fork, pastry blender, or your fingers, cut in the butter to the flour mixture until pea sized crumbles. Make a well in the mixture and stir in the buttermilk, gently fold in coconut and chocolate chips. Do not over mix!Pat into a large disk keeping dough about 1 1/2 inches thick. Using a sharp knife cut scones in 8 equal parts. Place on a baking sheet and brush tops with milk or cream and cinnamon sugar or maple syrup. Sprinkle with shredded coconut.Bake for about 20 minutes or until edges start to get golden brown.
These were delectable! We almost ate them all in one sitting! I’m definitely keeping this recipe. Thank you!
Lol! That’s what happens to us too when I make them! Glad they came out good!!