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Seriously, these Coconut & Chocolate Chip Scones aka. Bounty Scones might be my all-time favourite breakfast treat and may even be the best scone recipe I’ve ever shared with you. Lovers of bounty bars will be all over these!
There`s something about the weeks around Easter that makes you want to have leisurely brunches every day. Or is it all the brunch and Easter-breakfast specials that seem to go viral on the internet? Asparagus, perfectly poached eggs, cured salmon – that´s what we seem to crave in spring. And something sweet of course, but nothing dense. No, a light, flaky, fluffy little something – preferably with lemon and/or coconut. These coconut scones hit exactly this spot! They are a delicate, mildly exotic way to begin the day. Not overly sweet but full of coconutty goodness.
These little Chocolate Chip & Coconut Scones might look pretty innocent, but don´t worry – they are far from it. Studded with dark chocolate chips, you`ll have a naughty burst of chocolate in each bite. Due to the short baking time of scones the chocolate chips hold their shape pretty well but they will melt in your mouth as soon as you bite into your scone.
The finished scones are glazed with a even naughtier Malibu glaze before serving, which adds just the right amount of sweetness. Of course you can omit the booze and use coconut milk instead. The German in me just wants to add liquor or at least beer or wine to everything.
Seriously, these Coconut & Chocolate Chip Scones might be my new favorite breakfast sweet and may even be the best scone recipe I’ve ever shared with you. Well ,try them all and tell me if I´m right.
Malibu glazed Chocolate Chip & Coconut Scones
- Basic Ingredients for the Flaky Dough
- 1/2 cup coconut milk instead of buttermilk
- 3/4 dark chocolate chips
- optional: 3 Tbsp sweetened shredded coconut
- 1 Tbsp Malibu + 1 Tbsp Coconut Milk
- 120 g powdered sugar
- sweetened shredded coconut
Prepare the dough according to my recipe for flaky scones replacing the Buttermilk with Coconut mild. If you want to add some more coconut flavour, mix the shredded coconut with the dry ingredients. Make sure to stir your coconut milk well before adding it to the mixture.
After your first fold, when you have patted the dough to a rectangle for the second time sprinkle your chocolate chips on the rectangle and gently push them into the dough.
Fold and shape the scones as described in the basic recipe and bake for 15 minutes or until just set and slightly golden at the edges.
Let cool and prepare the glaze by mixing the ingredients. Glaze the cooled scones and sprinkle with coconut.