Tina's Choco-Coco Scones
21/4 ca-p flour
1 Tbspbaking powder
6 Tbspcold butter
3/4 cwhipping cream of heavy cream
1/2 tspcoconut extract
1 cmini semi-sweet chocolate chips
How to Make Tina's Choco-Coco Scones
- preheat oven to 400 degrees. Spread coconut out on a baking sheet and toast until light golden color. 5-9 minutes. Let cool and then pulverize in a food processor.
- Mix flour, sugar, baking powder and salt in a large bowl. Cut in cold butter until it is size of big crumbs. Set aside.
- In a smaller bowl, lightly beat egg, whisk in cream and coconut extract. Make a well in the flour and add the milk egg mixture, the coconut and chocolate chips. Mix until it starts coming together. Dump out on a board and knead 10-12 times. Pat out into a rectangle and cut into 12 pieces.
- Place on greased sheet pan until golden brown, about 13-17 minutes. You can brush your scones with more cream and sprinkle with sugar for a more dressy look.