Directions: |
Directions:Preheat oven to 390ºF. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and toasted coconut (just the 2/3 c).
Cut in the cold butter until it is fully incorporated in the flour mixture. I like to send the cold butter through a cheese grater to save time.
In a separate bowl, blend together the egg, vanilla, and coconut milk.
Make a well in the dry ingredients and pour in the wet ingredients.
Gently stir together with a fork, until there are no lumps of dry flour left. You may have to knead it with your hands near the end.
Stir in the chocolate chips.
Split the dough into 3 equal pieces and pat them into circles on the prepared pan, about 1 1/2 inches high.
Cut each disk into 6 equal wedges (no need to pull them apart after being cut).
Brush lightly with coconut milk before baking.
Reduce oven temperature to 375ºF if the scones brown too fast before baking inside.
Remove from oven as soon as they are baked enough to break when pulled apart from each other (rather than stretch), 20-25 minutes.
Whisk together glaze ingredients (powdered sugar, vanilla, coconut milk, and salt) until it is a drippy glaze. Adjust amount of coconut milk as needed to make a drippy but not broken glaze.
Generously spoon the glaze over warm scones and then sprinkle with remaining toasted coconut. |
This recipe for Toasted Coconut Scones is from