Whole Wheat Chocolate Coconut Scones

December 19, 2014 – 11:30 am

Whole Wheat Chocolate Coconut SconesAt this point in my baking career and time as a home cook, I do feel as though the world might not need another scone. There are great cream scone recipes out there, and wonderful flaky butter scones; there are scones packed with whole grain oats and berries, and others cloaked in sweet, sugary glazes. So why another scone today?

I happen to be a big fan of coconut and started to think about what would happen if I used coconut milk instead of buttermilk or yogurt in a scone dough — and then folded in a heap of toasted coconut and some dark chocolate bits. Would that, in fact, be a scone worth writing about? I'm here to report back that, yes, they are in fact worth talking about.

My mom just came and stayed with us for a few days, and we all had a serious discussion about scones one morning. My mom doesn't care for them, insisting they're far too dry and just not all that interesting. Try to convince someone who thinks a scone is dry that a whole grain scone will be even better? Tough to do.

But that's why I chose add some spelt flour alongside the usual wheat flour for these particular scones. I find spelt flour to be really easy to work with and an easy introduction to whole grain flours for people who might be otherwise unconvinced. It bakes much like all-purpose flour (although tends to soak up a bit more moisture), and combining it with some standard whole wheat flour creates a whole grain scone with a really nice, pleasant, earthy flavor. The butter and full-fat coconut milk also help keep these scones perfectly tender.

As for making these scones in advance, you have a few options: First off, you can bake them, let them cool completely, wrap them well in plastic wrap, and then freeze them. I like to wrap them individually so that later, when weekday breakfasts get harried, I can pull one out and quickly heat it in our convection oven. It feels like a pretty big treat. Alternatively, you can make the dough and shape the scones, and then freeze them unbaked. When you want fresh scones, just pull them out and bake as usual, adding on an extra minute or two to the baking time.

Source: www.thekitchn.com

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