Это предварительный просмотр рецепта "Coconut Chocolate Chip Scones".

Рецепт Coconut Chocolate Chip Scones
by Kara Cook

Coconut Chocolate Chip Scones- having an Almond Joy bar for breakfast isn’t acceptable, so these scones are a tasty, healthier option. You’re welcome.

I am always surprised when I hear that one of my friends have never tasted a scone. They are a staple at our house for breakfast and snacks. They are just as easy to whip up as a batch of muffins, but they have less sugar. And the flavor combinations are endless! I am totally and completely in love with scones, and if you’ve never had one, I insist that you try one asap. They are so good!

Of course you know that I have a love affair with chocolate and coconut, so it was only a matter of time before I attempted a scone recipe with them. They were an instant success, and I should have doubled the batch because my family finished them off in just minutes. With the chocolate drizzle on top, can you blame them?

Let’s talk about the coconut for a minute. Coconut is plain all by itself. But toast it, and you have a whole new dimension of flavor. Out of this world flavor. Like, I can eat this stuff by the spoonful. It is tasty. And I’m addicted.

If you are a coconut chocolate fan like I am, you’ve got to try this scones. They are such a scrumptious breakfast treat. I’m not lying people. You need to get on the scone bandwagon!

Coconut Chocolate Chip Scones Author: Kara Yield: 1 dozen Ingredients

2 3/4 cups flour 1/4 cup sugar 1/2 tsp salt 1 Tbsp baking powder 1/2 cup cold butter 1 cup chocolate chips (I used semi-sweet) 1/2 cup toasted coconut, cooled 1 egg 1 tsp vanilla 3/4 cup milk For topping: 1/4 cup chocolate chips (I used semi sweet) 1/4 cup toasted coconut Instructions

Combine flour, sugar, salt, and baking powder. Grate in the butter and stir till coated. (Or you can cut it in with a pastry blender.) Add the chocolate chips and coconut. In a small bowl, combine egg, vanilla, and milk. Add to dry ingredients and stir lightly till just moistened. If you need to add a little more milk you can. Don't over-mix! Divide dough in half and pat into 2 circles that are about 5" across. Cut each into 6 wedges. Place on cookie sheets. (Tip: For great texture and scones that rise up instead of spreading out, freeze the scones on the pan for 30 minutes.) Bake in a preheated 425° oven for about 18-20 minutes or till golden brown. Melt the 1/4 cup of chocolate chips and drizzle over the scones. Sprinkle with toasted coconut. 3.3.3070

September is National Breakfast Month, and I am teaming up with my fantastic blogging friends again. Don’t tell my kids, because the last thing I need is to have to wake up early to have a hot breakfast made before 7 am every day. I can however manage to make fabulous breakfasts on the weekends, and holey moley I can’t wait to try some of these recipes. From sweet to savory, we’ve got you covered!

Here are some epic breakfast recipes that will get your day off to a great start!

Pictured above:

German Pancakes from Ashlee Marie

Weekday Waffles from Real Mom Kitchen

Lightened Up Birthday Cake Pancakes from Happy Food Healthy Life