Chocolate Covered Coconut Almond Scones


Yesterday afternoon I needed a little pick me up. So after 30 minutes, I was munching on these little babies.

Holy yum.

I happen to love coconut and almonds…especially toasted. They go together really well. And, funny story, I wasn’t planning on topping these 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. These warm and soft scones with ooey gooey chocolate seriously made me want to eat the entire pan. {Have I mentioned I’m addicted to carbs? And chocolate?} They are hard to resist, that’s for sure.

So, to make these, you simply make a simple dough with flour, sugar, baking powder, soda, salt and butter…the usual culprits for a snack like this. 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. Now, these aren’t too sweet {which is what I preferred yesterday}. If you want these a little more sweet, increase the sugar and use semi sweet or milk chocolate chips to melt and drizzle over the top.


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

Have a great day guys! See you back here on Friday! :)

Chocolate Covered Coconut Almond Scones
yield: 12
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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


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. {Or lightly grease with non stick 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.


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14 Responses to “Chocolate Covered Coconut Almond Scones”

  1. #
    Marilyn Brennan — July 13, 2011 at 2:28 pm

    Mmmm, if they are as good as your drizzled shortbread, maybe I shouldn’t come home…


  2. #
    Katrina — July 13, 2011 at 5:15 pm

    This looks so yummy! Great idea, I’m drooling.


    • Lauren — July 13th, 2011 @ 8:02 pm

      Thanks, Katrina!


  3. #
    Lacey Wilcox — July 13, 2011 at 6:21 pm

    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!!


    • Lauren — July 13th, 2011 @ 8:02 pm

      Thanks, Lacey! I’m totally with you on chocolate and coconut combo. So yummy!


  4. #
    Katie — July 13, 2011 at 10:21 pm

    Now that’s what I call a pick-me-up! Yum!


  5. #
    Blog is the New Black — July 13, 2011 at 11:34 pm

    These look awesome!!!!!


  6. #
    bianca — July 14, 2011 at 1:00 am

    I know that I could several of these in one sitting; chocolate and bread are two of my favorite things.


    • Lauren — July 14th, 2011 @ 3:35 am

      There seriously isn’t anything much better than bread and/or chocolate!


  7. #
    Kathleen — July 14, 2011 at 11:27 pm

    Coconut, almonds and a chocolate drizzle! Well HELLO deliciousness!


  8. #
    natalie (the sweets life) — July 15, 2011 at 5:30 pm

    oh MY! now THAT is a scone! I can’t wait to give these a go!


  9. #
    melissa@IWasBornToCook — July 16, 2011 at 2:52 am

    Wow, these look delicious!


  10. #
    Tammy — July 10, 2012 at 7:47 am

    Hi! can I substitute oil for the butter? Or maybe smart balance?


    • Lauren — July 10th, 2012 @ 9:33 pm

      smart balance would work a lot better than oil.


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