Almond Chocolate Coconut Scones

• Vegetarian

• Refrigerated

  • 1 Egg

• Canned Goods

  • 7/8 cup Coconut milk

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/3 tbsp Baking powder
  • 1/3 cup Chocolate
  • 1 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 3 tbsp Sugar
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Almonds, toasted
  • 1/3 cup Coconut, toasted

Found on delightsofculinaria.com

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 sticks unsalted butter,cold.
• 3/4 cup coconut milk (milk,almond milk or cream will work too)
• 1 egg
• 1/3 cup sliced almonds toasted
• 1/3 cup chopped chocolate ( or chocolate chips)
• 1/3 cup shredded coconut toasted
• Glaze:
• 1 1/2 cup powdered sugar
• 2 tablespoons coconut milk,milk,or cream
• 1/4 teaspoon vanilla

Directions

• Preheat oven to 400F degrees.
• Line two baking sheets with parchment paper.
• In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
• Add coconut,chocolate, and almonds to the mixture.
• in a small bowl whisk coconut milk with egg.
• Add milk and egg mixture to flour mixture and mix until combined.
• On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
• Bake for 15 to 18 minutes.
• Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
• Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.