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Make ahead breakfast recipe that’s perfect for spring brunch. These Chocolate Coconut Scones are a crumbly and delicious breakfast treat. Made with International Delight® Almond JoyTM, then covered in a toasted coconut glaze.
With spring in full effect, I find it a lot more difficult to get up in the mornings. Maybe because the days feel longer or allergy season has got me on the low. However, to get me going this time of year, I need a lot of coffee & something to dip in said coffee. Does anyone else do the coffee and breakfast dip? It’s just an adult version of milk and cookies! For me personally, I love to grab a scone in the morning on my way out the door. Of course, since we are talking warmer weather, it’s got to be one of my Chocolate Coconut Scones! Even though those warmer temperatures are just starting, they always bring a craving (and to be truthful, relentless love) of coconut. What is better than a mouth full of decadent toasted coconut glaze and a chocolate chip scone batter to amp up your day?
So how do I get my scone recipe to be falkey and sweet perfection? I use a mix of chilling the batter and very cold International Delight® Almond JoyTM as a substitute for heavy cream. This gives it that classic candy flavor but with complete ease! It’s your favorite candy in your coffee and in your breakfast. So how exactly do we make these Chocolate Coconut Scones? First, you’re going to want to grab this iBotta offer to get $0.50 off International Delight®! Plus your local Walmart will have a tear pad with a $0.50 off and fun recipe for you to try through the month of April!
HOW TO MAKE CHOCOLATE COCONUT SCONES
While this recipe may look complicated it’s really not. Especially since it can be made ahead of time. I break the recipe into three parts. Dough, Bake, Glaze. For this recipe we’re making a bread/cake dough (these are American scones) that we then chill. We bake it then top it with a Toasted Coconut Glaze. The glaze is optional, so if you don’t like a lot of sweet in the morning, pass on it.
You’ll start making these scones by cutting cold butter into small pieces. The key to this recipe is using very cold ingredients. As soon as you have your butter cut, put it back in the fridge to chill. I recommend the back of the fridge since it’s the coldest. After that you’ll add flour, salt, sugar, and baking powder to a mixing bowl. To make this recipe even easier, I suggest using a food processor with a dough blade. You’ll mix these ingredients together until just combined. Another tip to good scones is not over working your ingredients.
After that you’ll add in your International Delight® Almond JoyTM and mix it until the batter is just starting to stick together. You’ll throw in your chocolate chips and give it a light mix. Don’t worry if all the chocolate chips haven’t adhered.
You’ll add your dough to a floured surface and lightly knead it from there. You can work in any chips that didn’t adhere at this moment. You just want to knead the dough into a large circle about one inch thick. Taking a knife you’ll score your dough into 8 pieces, like shown above. You’ll wrap it in food safe plastic wrap and let it chill for 30 minutes. If you’re making a head you can let it chill for up to 48 hours.
Once your dough is chilled you’ll remove the plastic and cut the scores through. You’ll add your 8 scone triangles to a parchment lined baking tray and cook in a preheated oven at 375 F degrees for 16-18 minutes. They’ll be done when a toothpick comes out clean from the center of a scone.
You can drizzle a glaze made of powdered sugar, vanilla extract, and milk over the tops. Top it with toasted coconut to give it a delicious crunch! Serve with coffee for the perfect morning treat!
Recipe for chocolate coconut scones with an optional toasted coconut glaze on top. The key to this is making sure your ingredients are cold when making this breakfast treat. We're replacing typical heavy cream for International Delight® Almond Joy(TM) to get that yummy coconut and chocolate taste. These scones are less dry than typical scones textures. That's how I prefer my scones, as I can grab them to go without needing to haul jams and creams. Great to make dough ahead and bake as needed.
- 2 cups All Purpose Flour (sifted) extra for working with
- 1/4 cup White Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Cold Unsalted Butter (Chopped Into Smaller Pieces)
- 1/2 cup very cold International Delight® Almond Joy(TM)
- 1/2 cup Dark Chocolate Chips or Mini Dark Chocolate Chips (you can use semi-sweet as well)
- 1/2 cup Unsweetened Coconut Flakes
- 1 cup Powdered Sugar (sifted)
- 1.5 tablespoons Milk
- 1/2 teaspoon Vanilla Extract
If you haven't already, cut butter up into small cubes. Add it back into the fridge to keep cold. You want to keep your butter as cold as possible.
In a large mixing bowl or food processor with a dough blade combine/pulse flour, white sugar, baking powder, and salt together.
Add in your cold butter butter and cut it in. If using a food processor pulse 5-8 times, or until a crumb like texture begins to form.
Add in cold International Delight® Almond Joy(TM) and gently mix/pulse. We don't want to overwork the dough. You'll want to stop once the dough begins to start sticking together. Add in your chocolate chips and give it a few stirs/pulses to combine. It's okay if it's not fully incorporated into the dough.
Flour a working surf. Add your dough to the working surface. Here is where you'll combine the chocolate chips that didn't make it prior. Gently knead your dough, adding in any chocolate chips that haven't clung to the dough. Do this until you've forms a round circle about 1 inch thick. Using a knife score the dough into 8 triangular pieces.
Wrap it up in food safe plastic wrap and add to the refrigerator. Let chill for 30 minutes.*
Preheat oven to 375F degrees.
Remove from fridge and remove plastic wrap. Cut the scores of your dough and add the triangles to a baking sheet lined with parchment paper or non stick mat.
Cook for 16-18 minutes or until you can pull a tooth pick clean.
Optional: Top with glaze and toasted coconut.
Preheat oven to 325F degrees.
Spread unsweetened coconut flakes over a baking sheet and add to pre-heated oven. Let toast for 8 minutes, tossing the coconut flakes around with a spatula half way through for even toasting.
Remove from oven, let cool, and set aside.
In a mixing bowl whisk together powdered sugar, vanilla extract, and milk. Whisking until well combined and smooth.
Pour over scones and immediately sprinkle toasted coconut over glaze so it will adhere.
*You can make this dough ahead of time. Letting it chill for up to 48 hours prior to baking it.
They are crunchy, sweet, and just right for starting the day off. I loved fresh baked good for breakfast to go along with my morning cup of coffee. I know not everyone is into coconut, so you can absolutely use International Delight® HERSHEY’S® Chocolate Caramel or International Delight® REESE’S® Peanut Butter Cup in this recipe instead. Then if you’re feeling really decadent, top it off with a caramel or peanut butter drizzle! International Delight® makes it easy to add in these delicious flavors to your coffee or baked treats. Yum right?! No matter how you make them, they fit perfectly into a weekday rotation but also can be a star to a spring brunch. Can you just see a coffee bar with these at the end of them?
I personally take my coffee with a little sugar and International Delight® Almond JoyTM , though you know that already if you’ve been around here awhile. Coconut flavored creamer has always been the best friend to my coffee! Is there a better pair? I dare you to name one in the comments!
If you want to make these delicious Chocolate Coconut Scones you can find International Delight® Almond Joy™ you can find it at your local Walmart store in the dairy aisle. You can also visit our Pinterest page to find recipe inspiration for delicious, seasonal treats.