Coconut Chocolate Scones with Coconut Rum Glaze

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A few weeks ago I shared our latest book club menu, which included scones.  More specifically, they were these lovely coconut and chocolate chip scones.  I am such a sucker for anything chocolate and coconut, so when I was brainstorming tasty scone flavors, this duo was the first thing that popped into my head.  I amped up the flavor and moisture factor by making a simple powdered sugar glaze to completely coat the scones and upped the coconut flavor by adding coconut rum to it. Unfortunately, Derek isn’t a big coconut fan so I will be saving these babies for sharing with others, but they are so good!

Start by preheating your oven and cover a cookie sheet with parchment paper.

These scones start similar to other scones, biscuits or pie crusts, by mixing together your dry ingredients and then cutting in the butter.  So mix together the flour, sugar, salt and baking powder in a large bowl.  Cut in the cold butter.  I know I’ve said this before, I just want to stress again how important cold ingredients are for a soft and flaky dough. The butter should now be in pieces the size of a pea or smaller.

Now mix in the shredded coconut and chocolate chips.  I like bittersweet chocolate chips for this recipe because I think it balances well with the sweetened coconut.  If you don’t like dark chocolate, you could use milk.

Now mix together the milk, eggs and vanilla until the eggs are broken up.  I actually did this in the liquid measuring cup I used to measure the milk. Now pour that in the larger bowl with the dry stuff and mix until the dough comes together. The dough will be a little sticky.

Plop the dough into a floured surface and divide in two.  Now press each into a circle about 6″ wide with an even thickness.  With a floured knife or bench scraper, you’re going to cut the scones.  First divide the circles in half.  Then cut each half into 3 equal triangles/wedges.

Now put the scones on the parchment paper-covered cookie sheet, evenly spacing them out.

Bake the scones 16-18 minutes, or until they are golden and done in the center.

Once the scones are done, put them on a rack with parchment paper under it.  You’re doing to pour the glaze over the scones, so you’ll want the parchment paper there to catch the glaze and make for easier clean-up later.

Now onto the glaze.  You’re going to put this on the scones while they are still hot, so it’s important to get to it as soon as the scones are on the rack.  Sift the powdered sugar into a medium bowl and pour in the milk and rum.

First mix it together with a fork so the powdered sugar doesn’t fly everywhere.  Then whisk it get any lumps out.

Look ma, no lumps!

Now pour the glaze over the scones, completely covering each one.

Let the glaze dry just a few minutes and then serve.  These scones are best served warm while the chocolate is nice and melted. Enjoy with a Manderley Fog or a nice cup of milky tea. This recipe makes 12.


Yum!

 

Yields 12 scones

Coconut Chocolate Scones with Coconut Rum Glaze
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Ingredients

    scones
  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup unsalted butter chilled and cut into cubes
  • 1 cup packed shredded sweetened coconut
  • 1 cup bittersweet chocolate chips
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk
  • glaze
  • 3 cups powdered sugar
  • 5 tablespoons milk
  • 3 tablespoons coconut rum

Instructions

  1. Preheat the oven to 400 degrees and cover a cookie sheet with parchment paper.
  2. Mix together flour, sugar, salt and baking powder in a large bowl.
  3. Cut in the cold butter until it's in pieces the size of a pea or smaller.
  4. Mix in the shredded coconut and chocolate chips.
  5. Mix together the milk, eggs and vanilla until the eggs are broken up.
  6. Pour that in the larger bowl with the dry ingredients and mix until the dough comes together.
  7. Plop onto a floured surface and divide in two.
  8. Press each into a circle about 6" wide with an even thickness.
  9. First divide the circles in half with a floured knife or bench scraper.
  10. Cut each half into 3 equal triangles/wedges.
  11. Put the scones on the parchment paper-covered cookie sheet, evenly spacing them out.
  12. Bake 16-18 minutes, or until they are golden and done in the center.
  13. Put them on a rack with parchment paper under it.
  14. Now onto the glaze.
  15. Sift the powdered sugar into a medium bowl and pour in the milk and rum.
  16. Mix it together with a fork.
  17. Whisk to remove any lumps.
  18. Pour the glaze over the scones, completely covering each one.
  19. Let the glaze dry a few minutes and then serve.
  20. These scones are best served warm.
7.6.5
48
http://www.rachelpounds.com/2017/03/22/coconut-chocolate-scones-with-coconut-rum-glaze/

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