Chocolate Chip Coconut Scones
These delicious chunky scones are completely customizable! Moist and tender these are sure to be a family favorite! This recipe is gluten and dairy free.
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.