I just made Chocolate Chunk Scones that are absurdly soft and loaded with coconut and chocolate so I’m not sharing until you promise to scroll for the recipe.
I’m obsessed with these Coconut Chocolate Chunk Scones because they hit my sweet tooth and my lazy side at once. I love that coconut actually shows up, with sweetened shredded coconut tangled in the dough and big chocolate chunks that melt into chewy pockets.
They’re soft where I want them soft and craggy where I want crunch. This Chocolate Chunk Scones batch disappears fast at brunch and at midnight snacks.
I keep telling people this is the Scone Recipe I reach for when I need an easy win. No fuss, just ridiculous, flaky, coconut-studded bites.
Try one and surrender immediately.
Ingredients
- Basically it’s the dough backbone.
- Sugar adds sweetness and a tiny crisp.
- Baking powder lifts the scones, makes them fluffy.
- Salt brightens flavors, stops things tasting flat.
- Butter gives flaky layers and rich mouthfeel.
- Basically coconut adds chew and tropical notes.
- Chocolate brings melty pockets and big chocolate hits.
- Cream makes dough tender and nicely moist.
- Egg binds everything and adds subtle richness.
- Vanilla gives warm background flavor you’ll notice.
- Powdered sugar makes a glossy, sweet finish.
- Plus coconut milk keeps glaze extra coconutty.
- Vanilla in glaze rounds sweetness, adds depth.
- Pinch of salt balances the glaze.
- Basically turbinado sugar gives crunch and sparkle.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 3/4 cup (60 g) sweetened shredded coconut
- 3/4 cup (130 g) chocolate chunks or chocolate chips, roughly chopped if using chips
- 3/4 cup (180 ml) heavy cream, plus 2 to 3 tablespoons more if needed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar for glaze
- 2 to 3 tablespoons canned coconut milk or regular milk for glaze
- 1/2 teaspoon vanilla extract for glaze
- Pinch of salt for the glaze
- Optional: 1 to 2 tablespoons coarse or turbinado sugar for sprinkling on top
How to Make this
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; this helps them not stick and makes cleanup easy.
2. Whisk together 2 cups (250 g) all purpose flour, 1/3 cup (65 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a large bowl.
3. Cut 6 tablespoons (85 g) cold unsalted butter into small cubes and work it into the flour with a pastry cutter, two forks or your fingers until mixture looks like coarse crumbs with some pea sized bits of butter left; a few bigger pieces help create flaky scones.
4. Stir in 3/4 cup (60 g) sweetened shredded coconut and 3/4 cup (130 g) chocolate chunks or chips; toss so the chocolate & coconut are coated in flour which keeps them from sinking.
5. In a separate bowl whisk 3/4 cup (180 ml) heavy cream, 1 large egg and 1 teaspoon vanilla extract until combined. Pour this into the dry mix and gently fold with a spatula until it just comes together; add 2 to 3 tablespoons more cream only if the dough seems too dry. Dont overmix or the scones will be tough.
6. Turn dough onto a lightly floured surface, pat into a round about 1 to 1 1/4 inch thick and quickly fold once or twice if it seems shaggy; press into a 7 to 8 inch circle. For neater edges chill 15 minutes in the fridge but you can bake right away if short on time.
7. Using a sharp knife or bench scraper cut the circle into 8 wedges and place them on the prepared sheet about 1 inch apart. Brush tops with a little extra cream and sprinkle optionally 1 to 2 tablespoons coarse or turbinado sugar for a pretty crunch.
8. Bake for 15 to 18 minutes until golden on top and a toothpick in the center comes out clean or with a few moist crumbs. Let cool on the pan 5 minutes then transfer to a wire rack.
9. Make the glaze: whisk 1 cup (120 g) powdered sugar with 2 to 3 tablespoons canned coconut milk or regular milk, 1/2 teaspoon vanilla extract and a pinch of salt until smooth; adjust thickness with more milk or sugar so it drizzles but isnt watery.
10. Spoon or drizzle the glaze over warm but not piping hot scones so it sets a bit. Let glaze firm for a few minutes, then serve. These are best the day theyre made but store in an airtight container up to 2 days, reheating briefly if you like them warm.
Equipment Needed
1. Baking sheet lined with parchment paper
2. Large mixing bowl
3. Whisk (for dry mix and glaze)
4. Pastry cutter or two forks (or your fingers if you like)
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Sharp knife or bench scraper for cutting wedges
8. Pastry brush or small spoon for brushing tops with cream
9. Wire cooling rack and a small bowl for whisking the glaze
FAQ
Coconut Chocolate Chunk Scones Recipe Substitutions and Variations
- All purpose flour: swap for pastry flour (use same 2 cups, it makes the scones more tender) or use a 1:1 gluten free baking blend if you need GF, just keep dough chillier cuz GF mixes can be a bit wetter.
- Cold unsalted butter: use chilled coconut oil or solid vegetable shortening in a 1:1 ratio, but if you use coconut oil, be sure it’s solid and work fast cuz it softens quicker than butter.
- 3/4 cup heavy cream: replace with 3/4 cup buttermilk or 3/4 cup plain yogurt thinned with a little milk, either one gives good tang and still keeps the dough tender, you might need 1 to 2 tbsp less liquid depending on thickness.
- Chocolate chunks or chips: swap for chopped dried cherries or raisins mixed with chopped nuts (use same 3/4 cup total) for a fruity, nutty version that pairs great with coconut.
Pro Tips
1) Keep the butter rock cold and don’t overwork it. Cut it into small cubes and toss them in the flour then use a pastry cutter or your fingers quick and rough so you still have little pea-sized pieces. Those bits melt in the oven and make the scones flaky, so if you smoosh everything into a paste you’ll lose the texture.
2) Coat the coconut and chocolate in a little flour before adding them to the dough. That simple step stops the mix-ins from sinking to the bottom while baking, giving you an even distribution in every wedge.
3) Chill briefly if your dough looks shaggy or the butter is getting soft. Fifteen minutes in the fridge firms things up and makes cleaner cuts. If youre in a hurry you can skip it but expect ragged edges and slightly denser scones.
4) Glaze while the scones are warm but not piping hot. If they’re too hot the glaze will run right off; too cool and it wont set nicely. Start with less liquid in the glaze and add more spoonfuls until it just drizzles, and sprinkle coarse sugar on top for crunch if you want a little contrast.
Coconut Chocolate Chunk Scones Recipe
I just made Chocolate Chunk Scones that are absurdly soft and loaded with coconut and chocolate so I’m not sharing until you promise to scroll for the recipe.
8
servings
500
kcal
Equipment: 1. Baking sheet lined with parchment paper
2. Large mixing bowl
3. Whisk (for dry mix and glaze)
4. Pastry cutter or two forks (or your fingers if you like)
5. Rubber spatula or wooden spoon for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Sharp knife or bench scraper for cutting wedges
8. Pastry brush or small spoon for brushing tops with cream
9. Wire cooling rack and a small bowl for whisking the glaze
Ingredients
-
2 cups (250 g) all purpose flour
-
1/3 cup (65 g) granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon fine salt
-
6 tablespoons (85 g) cold unsalted butter, cut into small cubes
-
3/4 cup (60 g) sweetened shredded coconut
-
3/4 cup (130 g) chocolate chunks or chocolate chips, roughly chopped if using chips
-
3/4 cup (180 ml) heavy cream, plus 2 to 3 tablespoons more if needed
-
1 large egg
-
1 teaspoon vanilla extract
-
1 cup (120 g) powdered sugar for glaze
-
2 to 3 tablespoons canned coconut milk or regular milk for glaze
-
1/2 teaspoon vanilla extract for glaze
-
Pinch of salt for the glaze
-
Optional: 1 to 2 tablespoons coarse or turbinado sugar for sprinkling on top
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; this helps them not stick and makes cleanup easy.
- Whisk together 2 cups (250 g) all purpose flour, 1/3 cup (65 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt in a large bowl.
- Cut 6 tablespoons (85 g) cold unsalted butter into small cubes and work it into the flour with a pastry cutter, two forks or your fingers until mixture looks like coarse crumbs with some pea sized bits of butter left; a few bigger pieces help create flaky scones.
- Stir in 3/4 cup (60 g) sweetened shredded coconut and 3/4 cup (130 g) chocolate chunks or chips; toss so the chocolate & coconut are coated in flour which keeps them from sinking.
- In a separate bowl whisk 3/4 cup (180 ml) heavy cream, 1 large egg and 1 teaspoon vanilla extract until combined. Pour this into the dry mix and gently fold with a spatula until it just comes together; add 2 to 3 tablespoons more cream only if the dough seems too dry. Dont overmix or the scones will be tough.
- Turn dough onto a lightly floured surface, pat into a round about 1 to 1 1/4 inch thick and quickly fold once or twice if it seems shaggy; press into a 7 to 8 inch circle. For neater edges chill 15 minutes in the fridge but you can bake right away if short on time.
- Using a sharp knife or bench scraper cut the circle into 8 wedges and place them on the prepared sheet about 1 inch apart. Brush tops with a little extra cream and sprinkle optionally 1 to 2 tablespoons coarse or turbinado sugar for a pretty crunch.
- Bake for 15 to 18 minutes until golden on top and a toothpick in the center comes out clean or with a few moist crumbs. Let cool on the pan 5 minutes then transfer to a wire rack.
- Make the glaze: whisk 1 cup (120 g) powdered sugar with 2 to 3 tablespoons canned coconut milk or regular milk, 1/2 teaspoon vanilla extract and a pinch of salt until smooth; adjust thickness with more milk or sugar so it drizzles but isnt watery.
- Spoon or drizzle the glaze over warm but not piping hot scones so it sets a bit. Let glaze firm for a few minutes, then serve. These are best the day theyre made but store in an airtight container up to 2 days, reheating briefly if you like them warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 122g
- Total number of serves: 8
- Calories: 500kcal
- Fat: 25.9g
- Saturated Fat: 16.6g
- Trans Fat: 0.06g
- Polyunsaturated: 1.25g
- Monounsaturated: 6.25g
- Cholesterol: 68.6mg
- Sodium: 200mg
- Potassium: 86mg
- Carbohydrates: 61.5g
- Fiber: 2.4g
- Sugar: 33.4g
- Protein: 6.1g
- Vitamin A: 250IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 1.4mg
