Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil ((hardened, not liquid form))
  • 1/2 cup coconut milk
  • 1 egg (lightly beatened)
  • 1/2 teaspoon coconut extract
  • 1 cup sweetened coconut flakes
  • 1/2 cup mini chocolate chips
  • 1/2 cup semi-sweet chocolate chips (regular sized)
  • 1/4 teaspoon vegetable oil

Instruction

  • Preheat oven to 375 °F and line a baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, whisk together flours, sugar, baking powder, and salt. Add the coconut oil and using a pastry blender, cut the coconut oil into the flour mixture until it resembles coarse, pea-shaped meal.
  • Add the coconut milk, egg, and coconut extract to the mixture. Stir together with a wooden spoon until it comes together. Add the coconut flakes and mini chocolate chips. Stir to combine.
  • Turn the mixture out onto a flat, lightly floured surface, and shape into a 1-inch thick circle. Cut the dough into 8 wedges.
  • Place the wedges on the baking sheet and bake for 16 minutes. Let rest on baking sheet for 10 minutes then place on a wire cooling rack to cool completely.
  • Once the scones have cooled, place the chocolate chips and vegetable oil in a small bowl and microwave in 30 second increments and stirring, until the chocolate chips have melted.
  • Carefully place the melted chocolate into a plastic bag and cut a tiny hole in the corner.
  • Drizzle chocolate over the scones and let it set for 30-45 minutes.
  • Store scones in an airtight container for up to 5 days.