Oh my, I forgot what it was like to be struck by flu. I wasn’t too annoyed about the fever and the fact that every muscle and bone in my body hurt. It was the utter exhaustion that came with it that stopped me in my tracks. I’m still not 100% since it hit me 3 weeks ago but I do feel the brain fog slowly lifting and I’m starting to feel strong again. So in order to ease myself gently back into the baking zone I’ve made chocolate coconut scones for you this week. Scones are the simplest thing to make. It took me a while to realise that though. Actually, it was moving away from the UK that forced me to make my own. Scones aren’t readily available in the shops here in Berlin. And I have to say that so far I haven’t found a coffee shop or bakery that sells ones that I think make the cut.
Right at the start of my blogging days, I made these plain and raisin scones. And this time I am using the same basic recipe out of “Mary Berry’s Baking Bible”. I chose not to add sugar to these scone because I think the chocolate and coconut chips add enough sweetness. If you do prefer your scones sweeter, just add some sugar (see recipe below).
Scones are great to have around the house. You can freeze them in a box or bag and take out however many you need. Perfect for unexpected coffees with friends. An easy to grab snack for the kids when heading out to the playground. That something sweet for your movie night. You can eat these chocolate coconut scones as they are or you can add some butter or clotted cream if you want. Either way, they are delicious.
Chocolate and coconut is one of my favourite flavour combinations so I decided to put it in a scone. What’s a flavour combo you’d like to see in a scone or bun?
Chocolate coconut scones
Makes 16 small scones
1 rounded teaspoon of baking powder
40g softened butter
optional: 25g sugar
about 100-110ml milk
75g dark chocolate for baking (or use chocolate chips if you want)
20g coconut chips
- Heat your oven to 220 degrees C and line a baking tray with baking paper.
- Put the coconut chips in a food processor and whizz for about a minute so that the pieces are about the size of a pea. Finely chop up the chocolate with a sharp knife.
- Put the flour, baking powder and butter in a bowl. Use your fingers to rub it all together until it resembles really fine breadcrumbs.
- Add the coconut chips and chocolate to the mixture and rub it in.
- Crack the egg into a measuring jug and add the milk until the mixture totals 150ml. Whisk and then take a tbsp of the mixture and leave it in a small bowl (this will be our glaze for later).
- Add the liquids to the flour mixture and use a wooden spoon to combine. Then use your hands again to make a smooth but still wet dough. Do not kneed it too much, you just want it all to come together nicely.
- Use your hands or a rolling pin to flatten the dough on a floured surface/silicone mat until it’s about the thickness of your baby finger.
- Use a fluted cutter or a small glass to cut out the scones. Don’t twist the cutter/glas! Push straight down and lift the scone straight out. Place them on the baking tray.
- Use the left over egg-milk mixture to glaze your chocolate coconut scones and bake them for 10 minutes until they are a nice golden brown.
- Cool them on a wire rack.