Coconut Chocolate Chip Scones- having an Almond Joy bar for breakfast isn’t acceptable, so these scones are a tasty, healthier option. You’re welcome.

I am always surprised when I hear that one of my friends have never tasted a scone. They are a staple at our house for breakfast and snacks. They are just as easy to whip up as a batch of muffins, but they have less sugar. And the flavor combinations are endless! I am totally and completely in love with scones, and if you’ve never had one, I insist that you try one asap. They are so good!
Of course you know that I have a love affair with chocolate and coconut, so it was only a matter of time before I attempted a scone recipe with them. They were an instant success, and I should have doubled the batch because my family finished them off in just minutes. With the chocolate drizzle on top, can you blame them?

Let’s talk about the coconut for a minute. Coconut is plain all by itself. But toast it, and you have a whole new dimension of flavor. Out of this world flavor. Like, I can eat this stuff by the spoonful. It is tasty. And I’m addicted.

If you are a coconut chocolate fan like I am, you’ve got to try this scones. They are such a scrumptious breakfast treat. I’m not lying people. You need to get on the scone bandwagon!

Yield: 1 dozen

Coconut Chocolate Chip Scones

Name: Coconut Chocolate Chip Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 2 3/4 cups flour; 1/4 cup sugar; 1/2 tsp salt; 1 Tbsp baking powder; 1/2 cup cold butter; 1 cup chocolate chips (I used semi-sweet); 1/2 cup toasted coconut, cooled; 1 egg; 1 tsp vanilla; 3/4 cup milk; For topping:; 1/4 cup chocolate chips (I used semi sweet); 1/4 cup toasted coconut

Decadent scones filled with chocolate chips and coconut, and drizzled with chocolate.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 3/4 cups flour
1/4 cup sugar
1/2 tsp salt
1 Tbsp baking powder
1/2 cup cold butter
1 cup chocolate chips (I used semi-sweet)
1/2 cup toasted coconut, cooled
1 egg
1 tsp vanilla
3/4 cup milk
For topping:
1/4 cup chocolate chips (I used semi sweet)
1/4 cup toasted coconut

Instructions

Combine flour, sugar, salt, and baking powder. Grate in the butter and stir till coated. (Or you can cut it in with a pastry blender.) Add the chocolate chips and coconut. In a small bowl, combine egg, vanilla, and milk. Add to dry ingredients and stir lightly till just moistened. If you need to add a little more milk you can. Don't over-mix!

Divide dough in half and pat into 2 circles that are about 5" across. Cut each into 6 wedges. Place on cookie sheets. (Tip: For great texture and scones that rise up instead of spreading out, freeze the scones on the pan for 30 minutes.) Bake in a preheated 425° oven for about 18-20 minutes or till golden brown.

Melt the 1/4 cup of chocolate chips and drizzle over the scones. Sprinkle with toasted coconut.

September is National Breakfast Month, and I am teaming up with my fantastic blogging friends again. Don’t tell my kids, because the last thing I need is to have to wake up early to have a hot breakfast made before 7 am every day. I can however manage to make fabulous breakfasts on the weekends, and holey moley I can’t wait to try some of these recipes. From sweet to savory, we’ve got you covered!

Here are some epic breakfast recipes that will get your day off to a great start!