Coconut Chocolate Chunk Scones
I have made many hundreds of scones in my day. Thousands, even. But these scones – they’re unlike any others I’ve made. Like thick, buttery cookies – not cakey, but sweet and tender, with a crunch edge. Riddled with coconut, they would almost be overwhelmed by butter and jam while other, doughier scones beg for it.
If you live in Calgary, you’ve most likely heard of Aviv – the baker who started out as a math/physics major and then wound up teaching himself to bake bread – the best bread ever – and now generates lineups of carb-hungry people everywhere he goes.
Although he bakes bloody amazing everything, Aviv seems to be best known for his scones. Back in the beginning he made coconut scones with chocolate chunks – a brilliant combo I would never have considered to apply to scones. They’re crispy-edged and sweet and shaggy, made by dropping sticky batter rather than roll or pat and cut it, and the combination of the above results in a texture unlike any other – even the scones he makes now.
He shared a recipe in Readers Digest years ago, and said his formula has evolved since then. Rather than ask him to share it, I took his lead and came up with my own. I love using chopped chocolate, rather than chocolate chips – chopping a chunk means you’ll have a range of texture in your scones, from teeny flecks of chocolate to big, melting chunks.
I made two batches this morning before the sun came up, but they were to share – my plan tomorrow is to sleep in, mix up our own batch, and nibble them warm, with coffee, while doing something completely unproductive, before going over to my mom’s house for turkey dinner.
(If we’re lucky, I’ll remember to pull the bird out of the freezer for Monday’s dinner.)
Chocolate Coconut Scones
AuthorJuliePreheat the oven to 425F. In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry cutter or fork until almost completely blended. Add the chocolate and coconut and toss to combine.
Add the cream and stir just until combined. Drop the dough in 8 large blobs on a parchment lined baking sheet and bake for 15-20 minutes, or until golden. Set aside on a wire rack to cool.
Ingredients
Directions
Preheat the oven to 425F. In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry cutter or fork until almost completely blended. Add the chocolate and coconut and toss to combine.
Add the cream and stir just until combined. Drop the dough in 8 large blobs on a parchment lined baking sheet and bake for 15-20 minutes, or until golden. Set aside on a wire rack to cool.
It’s 7:08 am and I’m lying in my cozy bed looking at this on my iPhone, wishing so much I had coconut in my pantry so I could get up and make them to eat with my morning coffee!! Oh well, at least I know what ill be doing next Sunday morning 🙂
Julie, these look dreamy! Last weekend, we were lucky enough to snatch a Sidewalk Citizen pumpkin caramel scone while we were at The Silk Road. It had big chunks of fresh pumpkin and a ribbon of caramel. It was absolute scone perfection!!
I am SO making these! Love that you call for flaked coconut, which I so prefer!
Yummy! I don’t usually like scones but maybe I’ve never had any that look as good as these? P.S. don’t forget your bird 😉
Ooh I’m making these for breakfast tomorrow! Thanks Julie & Happy Thanksgiving to you and yours 🙂
They are going into the oven now! I was short a few chocolate chips, so they will be heavy on the coconut. They smell delicious!
I just love scones with a cup of tea.
yes please!
Oh my goodness. these are soooooo good. So quick to make. thanks Julie
There is nothing that spells delicious like chocolate and coconut.
Yummy. Will head out to tomorrow to pick up some coconut as I have a bag of dark chocolate chunks that are just looking for a recipe to throw themselves into.
Oh My. So despite my pledge to make these on T-day I finally just got around to it today. So good!!! I upped the coconut flavour by adding about a teaspoon of coconut flavouring to the cream. I’m already looking forward to the next batch and what other flavours I can make using this as a base–Orange Cranberry maybe.
Deelicious, and perfect for a blustery Fall day. Thank you Julie!
Thank goodness you posted this recipe. I was privileged to be one of the few who got to eat these with you and they were absolutely amazing… so delicious. Thank you Julie!
Good stuff! Well maybe not so good nutritionally but tasty! I think I would try the same recipe with grated cheddar cheese or pineapple instead of chocolate. Thanks.