You’ve probably all noticed that I like to take old classics and turn them into something new. I mean, how boring would it be to just write about plain jane chocolate cake or spaghetti and meatballs? Okay, actually I can think of a lot of things more boring than that and there is a time and place for traditional things, but usually it’s not here.
Hopefully you haven’t noticed how much coconut has been happening around here lately, or at least, if you have I hope you are coco-nuts for coconuts (pardon the corny pun.) We just happened to get a bunch of fresh coconuts recently and it was kind of a one time thing. Coconuts are hard to come by here and it was one of those times where a friend has a friend who knows a guy….. you know. Ergo, lots of coconuts and I am now a pro wacking them, well almost.
I didn’t really even like coconuts as a kid, or almond joys for that matter. I look back at my ignorance and wonder if maybe I was dropped one too many times as a infant or something because I clearly had brain damage. Oh, all of the yummy things I used to turn down because I was crazy. Things like these scones. Now instead of not wanting any of them I want all of them. Funny how that works isn’t it? No, believe it or not I do have some self control but probably could eat them all if I didn’t.
We’ve been unable to restock our very necessary stock of chocolate bars recently because the store haven’t had any. That was kind of puzzling until we found out yesterday that the port workers in Chile are on strike, something that happens all the time here, so that’s probably why. I need to start seriously rationing what we have until that all gets resolved because it’s not a good thing for this family to be chocolateless.
I didn’t know about the strike when I made these scones but I still didn’t want to deplete our dwindling supply of chocolate just in case so I used milk chocolate almond bars. We had some that have been sitting around for a while and worked perfectly in this recipe because the almonds in the chocolate are a bit softer than usual and are easier to chop.
That’s the long way for me to tell you that if you’d rather you can use plain milk chocolate and plain almonds instead. Either way these scones are worth trying. They were a huge hit with the gang and I probably could have even gotten the coconut haters to like them……if they had lasted long enough.
- 4 cups flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, ice cold
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 1 cup coconut milk
- 120g milk chocolate and almond bar, chopped into small chunks
- 1 cup unsweetened (sweetened will also work) coconut shreds
- 3 tablespoons coconut milk
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 100g (about 3/4 cup) semi-sweet dark chocolate, roughly chopped
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.
- Combine flour, sugar, baking powder, and salt in bowl of a food processor
- Add cold butter to dry mixture and pulse until it is fine and powdery. Add coconut milk, egg, vanilla, and almond exract to mixture and pulse to combine until it comes together into a dough.
- Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Grate butter with a cheese grater then use a pastry cutter or pair of knives to cut it into the dry mix until you have a course, crumbly mixture.
- Add coconut milk, egg, vanilla, and almond exract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
- Fold in chocolate and coconut shreds then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a rectangle/square shape that's about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. Cut a vertical line down center and 2 lines horizontally so that you have 6 even segments. Cut each segment diagonally into 2 triangles and place on prepared pans about 2 inches apart. Repeat with other half of dough.
- Bake for 15 - 20 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
- While the scones are cooling, whisk all ingredients together for the glaze until smooth.
- When completely cool drizzle glaze over scones and let dry for 30 minutes then melt chocolate in a microwave safe bowl or double-boiler and pipe or drizzle over top. Allow chocolate and glaze to dry completely and serve with coffee or ice cold milk!
If you are having trouble handling the dough, you can try placing it in a covered bowl in fridge to chill for about an hour so it is easier to work with.