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Coconut Chocolate Chip Scones

  • Author: Marty Boyd
  • Yield: 8 1x

Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup coconut oil, solid
  • ⅓ cup granulated sugar
  • ⅔ cup almond milk
  • 1 teaspoon vanilla
  • ¼ cup toasted organic unsweetened coconut
  • 1/3 cup mini chocolate chips
  • egg wash-1 egg beaten with 1 tablespoon water
  • sugar for dusting

Instructions

  1. Heat oven to 400 degrees.
  2. Place flour, baking powder and salt in a large bowl. Add coconut oil. Using a fork or pastry cutter cut coconut oil into dry mixture until crumbly in texture.
  3. Add almond milk, vanilla and sugar. Stir thoroughly.
  4. Stir in coconut and chocolate chips.
  5. Place dough on lightly floured surface. Shape into a 7 or 8 inch circle. Cut into 8 equal portions. Place dough on a greased or parchment lined pan and shape into a circle. Flatten slightly. Cut into eighths separating slightly.
  6. Using a pastry brush and egg wash, brush each scones and dust with sugar.
  7. Bake for about 15-20 minutes or until golden brown.