Chocolate Chip Coconut Scones |

Name: Chocolate Chip Coconut Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups Self-Raising flour; 1/2 cup sugar (or up to 1 cup if you prefer a sweeter scone); 1/4 cup desiccated coconut; 1.16 cups – 250 g butter or margarine, cold and cubed; 1 large egg, beaten; 3/4 cup milk; 2 tsp vanilla essence; 1/2 cup chocolate chips, plus extra for topping if desired

Description

These Chocolate Chip Coconut Scones are buttery, lightly sweet, and dotted with plenty of chocolate chips in every bite. They’re quick to mix and perfect for morning tea, lunch boxes, or those moments when you’re craving something homemade without spending hours in the kitchen

Ingredients

Units Scale

3 cups Self-Raising flour
1/2 cup sugar (or up to 1 cup if you prefer a sweeter scone)
1/4 cup desiccated coconut
1.16 cups - 250 g butter or margarine, cold and cubed
1 large egg, beaten
3/4 cup milk
2 tsp vanilla essence
1/2 cup chocolate chips, plus extra for topping if desired

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Instructions

Preheat your oven to 400⁰F (200⁰C).
Lightly grease a baking tray or line it with baking paper.
In a large mixing bowl, combine 3 cups Self-Raising flour, 1/2 cup sugar, and 1/4 cup desiccated coconut.
Add 250 g cold cubed butter or margarine and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Don’t worry if a few small buttery bits remain. They’ll help create a tender scone.
In a separate bowl, whisk together 1 beaten egg, 3/4 cup milk, and 2 tsp vanilla essence.
Pour the wet mixture into the dry ingredients and stir gently with a fork until the dough just starts coming together.
Add 1/2 cup of chocolate chips and gently fold them through the dough. Avoid overmixing, as this can make the scones heavier.
Turn the dough onto a lightly floured surface and knead it very lightly, just enough to bring it together. If the dough feels sticky, sprinkle over a little extra flour.
Pat the dough out to approximately 2 cm thick and cut into rounds, squares, or your preferred shape.
Place the scones onto the prepared baking tray.
Scatter a few extra chocolate chips over the tops if you’d like.
Bake for 15 minutes, or until the tops are lightly browned and the scones are cooked through.
Allow them to cool for a few minutes before serving.
They’re especially good slightly warm when the chocolate chips are still soft.

Notes

Created, prepared, tried, and tested by Irene