Coconut Almond Scones Drizzled with Chocolate

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Coconut Almond Scones with chocolate drizzle is kind of like a breakfast Almond Joy! Make these delightful treats in about 30 minutes!

I happen to love coconut and almonds…especially toasted. They go together really well. Kind of like an Almond Joy! These warm and soft Coconut Almond Scones with ooey-gooey chocolate seriously made me want to eat the entire pan.

Coconut Almond Scones Drizzled with Chocolate

Coconut Almond Scone Recipe

  • All-Purpose Flour – to fill out the scones but also used to shape the dough into a circle. The dough will be wet so the flour is used to prevent sticking to the counter and your hands.
  • Salt – to balance the sweet.
  • Granulated Sugar – now, these aren’t too sweet {which is what I preferred yesterday}. If you want these a little more sweet, increase the sugar.
  • Baking Powder and Baking Soda – to help the scones rise slightly.
  • Cold Butter – cold butter works in scones just like it works in pie crust. Not only do they provide flavor but they also are the key to flakey and moist scones. Either use cold butter, cut up into small chunks or freeze your butter and grate it with a cheese grater.
  • Sweetened Shredded Coconut – I toasted mine but feel free to leave it plain.
  • Slivered Almonds – once again toasted! A great crunch in contrast to chewy coconut and a flakey scone.
  • Coconut and Vanilla Extracts – these are both to flavor the scones.
  • Milk – stick with dairy that has a higher fat content, such as whole milk, for this recipe. You could also use half & half, heavy whipping cream or buttermilk!
  • Dark Chocolate Chips and Butter – this is to make the chocolate drizzle! If you want a sweeter drizzle and use semi-sweet or milk chocolate chips.

How to Make Coconut Almond Scones

So, to make these, you simply make a simple dough. Then you stir in the cold butter, toasted coconut and almonds, and finish it all off with some milk. Scoop these out onto a pan and bake. Top the whole lot off with some melted chocolate and you are good to go. For full recipe details see the recipe card at the bottom at the post.

  1. Preheat oven. Line a baking sheet with parchment paper and set aside. {Or lightly grease with nonstick cooking spray.}
  2. In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined.
  3. Scoop onto prepared pan into 12 even scones. Bake until golden brown. Remove from oven and set aside to cool. In the meantime, make the chocolate drizzle.

Coconut Almond Scones Drizzled with Chocolate

How to Prevent Overspreading

Over-spreading happens when the butter is too warm and is just melting instead of releasing steam to create air pockets in the dough. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Chocolate Drizzle

Funny story, I wasn’t planning on topping these Coconut Almond Scones with chocolate but I couldn’t think of anything else to put on them besides butter. So, I bit the bullet, melted some chocolate and all was good in the world.

  1. In a small bowl, microwave butter and chocolate using 20-second intervals, stirring in between until completely melted.
  2. Using a spoon, drizzle chocolate over scones. Serve warm.

Freezing Coconut Almond Scones

Luckily for you, you can make these coconut almond scones and then freeze them for later! Either freeze baked or unbaked with these instructions.

Baked

Bake scones as directed and cool. Do not top with chocolate. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Unbaked

Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

 

Coconut Almond Scones Drizzled with Chocolate

Storing

If you store baked scones in an airtight container, they will stay fresh for about two days before turning very dry and crumbly. This is a baked good that tastes best within 24 hours of baking.

Overnight Instructions

To make these coconut almond cones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

More Scone Recipes to Try!

That’s it! Overall a pretty basic coconut almond scone recipe with a few extraordinary ingredients for a fancy looking dish!

Printable recipe card is below. Have a great day guys!

Coconut Almond Scones with Chocolate Drizzle

Coconut Almond Scones with chocolate drizzle is kind of like a breakfast Almond Joy! Make these delightful treats in about 30 minutes!
servings 12
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons granulated sugar
  • 1/3 cup cold butter cubed
  • 1/4 cup sweetened shredded coconut toasted
  • 1/4 cup slivered almonds toasted
  • 1/2 teaspoon coconut extract optional
  • 1/2 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup dark chocolate chips or semi sweet or milk chocolate chips
  • 2 teaspoons butter

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. {Or lightly grease with nonstick cooking spray.}
  • In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined.
  • Scoop onto prepared pan into 12 even scones. Bake 15-20 minutes or until golden brown. Remove from oven and set aside to cool.
  • In a small bowl, microwave butter and chocolate using 20-second intervals, stirring in between until completely melted. Using a spoon, drizzle chocolate over scones. Serve warm.

Notes

Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition

Calories: 220kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 145mg | Potassium: 220mg | Fiber: 1g | Sugar: 9g | Vitamin A: 211IU | Calcium: 100mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond scones, coconut almond scones, coconut scones

Polaroid photo of granola bars

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14 Responses
  1. Lacey Wilcox

    Oh wow…scones are one of my favorite things to make…and coconut and chocolate is one of the BEST combinations ever! These look wonderful!!