Coconut Chocolate Chip Scones

These Coconut Chocolate Chip Scones get their coconut flavor from replacing cold butter with solid coconut oil, and from shredded coconut. Add a generous amount of chocolate chips and you have a delicious, moderately healthy breakfast treat on your hands.

Sometimes people just need some baked goods.

I’ve found that baked goods can be the perfect vehicle for expression. Bake someone a birthday cake and you’re saying “happy birthday!” Bake someone a cake for their graduation and you’re saying, “Congratulations!” Bake someone’s favorite cookie and they know you’re trying to please them. Bring desserts to a get together and you’re saying, “Het, let’s get this party started.” Bake your grandma some scones out of the blue and you’re saying, “You seemed like you were a little down and I wanted to tell you I love you but there was no particular occasion to do so and I really just felt like you needed some scones.”

Really good scones.

I tried two recipes for these Coconut Chocolate Chip Scones. The first ones were… alright. They were dry and the coconut flavor was basically non-existent. But they were definitely not presents-for-my-grandma material. So I whipped up another batch, but used a recipe that had coconut oil instead of butter, and a different dry-to-wet ingredient ratio.

And let me tell you. These Coconut Chocolate Chip Scones were like clouds. Little clouds of coconut-y goodness, studded with big dark chocolate chips that made it feel like you were having dessert for breakfast.

I was actually really surprised that the recipe worked that well! I knew coconut oil is a substitute for butter, but I figured in a recipe like scones, where the properties of butter are so integral to the outcome of the final baked good, that it might not work and the coconut oil would throw it off. But I think it just made them softer. Moister. More melt-in-your-mouth. I might make all my scones with coconut oil now.

I fully intend to tag this recipe “no butter”… Because, there really isn’t any butter in these Coconut Chocolate Chip Scones. That doesn’t really make them healthy, but hey, we can all pretend 😉

-Audrey

Coconut Chocolate Chip Scones

• Author: Molly

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Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ½ cup coconut oil, solid
• ⅓ cup granulated sugar
• ⅔ cup milk
• ¼ cup sweetened or unsweetened coconut
• 2½ oz chocolate chips

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Instructions

1. Heat oven to 400 degrees.
2. Place flour, baking powder and salt in a large bowl. Stir to blend ingredients. Add solid coconut oil. Cut in using a fork or pastry cutter until crumbly in texture. Use fingers to smoosh ingredients together if necessary to combine.
3. Add milk and sugar. Stir thoroughly. If dough feels too sticky just add a tablespoon of flour.
4. Stir in coconut and chocolate chunks.
5. Place dough on lightly floured surface. Shape into a 7 or 8 inch circle. Cut into 8 equal portions. Place on a greased or parchment lined pan.
6. Bake for about 15 minutes or until golden brown.