Chocolate Coconut Scones

These chocolate coconut scones are tender, delicious and sweet! Quick to mix together for an afternoon treat or dinnertime dessert, and made with the best ingredients, including fresh milled flour, for the healthiest of scones.

Simple Scone Recipe

Scones have always been a favorite in our family. I think our love for this treat began with cinnamon chip scones, a beloved recipe my mom found in a magazine years ago. When we started milling our own flour, butterscotch scones were our go-to. But as of recent, the new family favorite are chocolate coconut scones with fresh milled flour.

If you’re new to scones, you may be wondering what is a scone exactly? In short, it is a subtly sweet biscuit-like quick bread. Most scones here in the USA are made from flour, butter, milk or cream, a leavening agent and either fruit, chocolate or spices. Sometimes even savory ingredients can be used such as cheese and herbs or bits of ham or bacon.

On the docket today is an easy scone recipe with rich chunks of chocolate and creamy coconut. Butter and heavy cream are worked into the soft wheat flour to form a crumbly dough. Next, a dash of baking soda and baking powder along with an egg are added to help create a fluffy, lighter scone. Chocolate and coconut are folded in and the scones are finished with a sprinkling of butter and sugar.

Take just one bite of the chocolate coconut scones and it’ll remind of eating a slice of German chocolate cake. It is the perfect companion for an afternoon cup of coffee or tea.

What is the Secret to Making Good Scones?

The secret to making the best fresh milled flour scones is cold ingredients — that is cold butter, eggs, milk and and cream. In addition to using only cold ingredients, gently mixing the dough until it just comes together and not over mixing ensures a tender, soft scone recipe.

Tips for Making Scones With Fresh Milled Flour

• If you don’t have any chocolate chunks on hand (though I highly recommend getting a bag), you can use semisweet chocolate chips instead.
• Unsweetened shredded coconut works best in this recipe.
• The key to a great scone is keeping all of your ingredients cold. Cold butter, or even frozen butter, cold cream, eggs and milk produces a flaky scone.
• Staying with the cold theme, if your grain mill heats up the flour as it processes the wheat berries, toss that flour into the fridge for a bit to cool it down before you use it in the scones with chocolate chips recipe.

Tools You May Need

This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here. 

Mixing bowl

Measuring cups and spoons

Baking sheet

Grain mill

Pastry cutter

Rolling Pin

Parchment paper or silicone baking mat

Bench scraper

Ingredients

Soft white wheat flour – is the best fresh milled flour for scones. The low protein, high moisture helps to create a the fluffy and tender scone that you desire.

Butter – helps to create a flaky, delicious texture. We love to use grass-fed butter but any kind will work. Just make sure to use cold butter.

Agave nectar or honey – both are great, delicious and healthy options to lightly sweeten the chocolate chunk coconut scones.

Leavening agents – baking powder as well as baking soda are used in the scones with chocolate chips.

Salt

Shredded coconut – adds a subtle sweet, creamy flavor to the chocolate coconut scones.

Chocolate chunks – gives the scones an indulgent, rich chocolate flavor in every bite.

Egg

Milk

Heavy cream – a blend of heavy cream and milk creates a moist scone that isn’t tough or too crumbly

Vanilla

How to Make Fresh Milled Flour Scones

Tender on the inside with a rich chocolate and coconut flavor that reminiscent of German chocolate cake. Simply mix and bake and you have a yummy scone with fresh milled flour and wholesome ingredients.

Makes: 12 scones

Ingredients

Scone Dough

3 3/4 cups freshly milled soft wheat flour
8 tablespoons butter, cold, cut into small pieces
4 tablespoons agave nectar or honey
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1 1/2 cups chocolate chunks
1 egg
3/4 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract

Topping, optional

2 tablespoons butter, melted
1 tablespoon sugar

Directions

Preheat oven to 425° F. In a large bowl, combine the flour, baking powder, baking soda and salt. Using a pastry cutter or your fingers, work the cold butter into dry ingredients until it resembles coarse crumbs. Gently fold chocolate chunks and coconut into the dry ingredients.

Combine egg, milk, cream, agave or honey and vanilla extract. Stir into dry ingredients until the dough just barely comes together. On a lightly floured surface, knead dough a few times until it becomes less sticky. Divide dough in half and roll each into a 7-inch circle. Cut into 6 triangular scones. Place on a prepared baking sheet. Repeat process with remaining dough.

For the topping, melt butter and lightly brush tops of scones. Sprinkle scones with sugar.

Bake for 15-17 minutes, until light brown. Cool on wire rack. Serve and enjoy!

How to Store Leftover Scones

Scones are best when kept at room temperature. Even though storing them in the fridge can keep them fresher for longer, the cold temperatures can leave the scones dry. I recommend storing the scones in an airtight container or wrapping them in plastic wrap. These scones with chocolate chunks can also be stored in the freezer for a couple of months.

More Desserts With Fresh Milled Flour

Strawberry Shortcake

Oatmeal Cookies

Pineapple Carrot Cake

Fudge Brownies