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THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Coconut Scones
Chocolate Coconut Scones.html

Chocolate Coconut Scones

January February 2013

From Julie an Rosendaal

Sidewalk Citizen Bakery’s scone master Aviv Fried devised this chocolate-coconut combo; these are made in his style – rich and sweet, dropped and baked for a crunchy, shaggy edge. They are the most divine scones ever.

1-1/2 c. all-purpose flour

1/3 c. sugar

2 t. baking powder

pinch salt

1/2 c. butter, cut into pieces

3/4 c. dark or milk chocolate chunks or chips

1/3 c. shredded or flaked coconut

3/4 c. half & half cream

Preheat the oven to 425°F. In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry cutter or fork until almost completely blended. Add the chocolate and coconut and toss to combine the ingredients.

Add the cream and stir the batter just until combined. Drop the dough in 8 large blobs onto a parchment-lined baking sheet and bake the scones for 15 to 20 minutes, or until golden. Set them aside on a wire rack to cool. Makes 8 scones.