Chocolate coconut scones

chocolate coconut scones

 

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? 

scrumptious chocolate coconut scones

Chocolate coconut scones

Makes 16 small scones

Ingredients:

225g flour

1 rounded teaspoon of baking powder

40g softened butter

optional: 25g sugar

1 egg

about 100-110ml milk

75g dark chocolate for baking (or use chocolate chips if you want)

20g coconut chips

Method:

  1. Heat your oven to 220 degrees C and line a baking tray with baking paper.
  2. 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.
  3. Put the flour, baking powder and butter in a bowl. Use your fingers to rub it all together until it resembles really fine breadcrumbs.
  4. Add the coconut chips and chocolate to the mixture and rub it in.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool them on a wire rack.

ENJOY!!

a basket full of yummy chocolate coconut scones

Scones two ways

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Scones are the highlight of an english afternoon tea. Fresh out of the oven with that little crack in the middle, making it possible to pull apart in two perfectly identical bits. No knife needed.

Scones can be eaten warm or cold. It’s a personal thing. And they can be eaten just like that. No additions, no distractions. But if you want to jazz it up a bit and eat them like they do in the United Kingdom (think Downton Abbey) then you will need to add some creaminess and some sweetness. Soft butter (preferably the real deal) and strawberry jam. Nothing complicated. Just put a nice layer of both on your scone and indulge. But if you can get your hands on clotted cream then by all means use that instead of butter. Yum!

Flour, baking powder, sugar, butter and milk. That’s all really. A bowl, a wooden spoon, a round cookie cutter or a small glass and your hands. Nothing high tech.

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Use your fingers to rub the butter and the flour together. Make sure you don’t have any lumps, you are looking for a breadcrumb texture.

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Slowly add the milk and use your hands or a wooden spoon on turn it all into a sticky, rather wet dough. Split the dough into 2 bits. One part we will leave as it is and the other part we will add the raisins to.

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Flour your work surface. Don’t be shy, you’ll need quite a bit. Use your hands to flatten the dough and then start cutting it those scones.

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Don’t forget to glaze them so they get that lovely, golden shine. Time to bake! In the mean time, make yourself a cup of tea.

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One plate of scones ready to be eaten.

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Don’t forget the jam. Strawberry is best, but any good jam will do. Be creative (mine is Rhubarb).

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Recipe:

Scones two ways

(recipe adapted from Mary Berry’s Baking Bible)

450g flour and 4 tbsp baking powder

OR

450g self-raising flour

2 rounded tbsp baking powder

75g soft butter

50g sugar

300ml milk plus 2 tbsp for glazing

60g raisins

Method:

Preheat your oven to 200 degrees C.

In a bowl, mix the flour and baking powder.

Add the butter and use your fingers to rub the butter and flour together until you have a breadcrumb-like texture.

Add the sugar and mix.

Add the milk in several steps and mix the dough with your hands or a wooden spoon. the dough will be sticky and wet.

Split the dough in to 2 halves. Leave one plain and add the raisins to the other half.

Flour your work surface and shape the dough into a flat circle about 2 cm thick. Use a cookie cutter to a glass to cut out circles. Don’t twist the cutter or glass while cutting.

Put the scones on a baking sheet and glaze with a little milk.

Bake for 12 minutes until golden.

Let cool or eat warm.

(makes about 20 scones depending on the size of the cutter or glass)