It can be difficult cooking in someone else’s kitchen. Extra time is spent searching for ingredients and the proper equipment. Necessary items are kept out of reach (is everyone in the world taller than me?!). Still, its fun to have someone new to cook for and with.
My friend Melissa and I baked these scones while my family was staying with hers a few weeks ago. Their apartment has a small kitchen, making it a cozy challenge when cooking together. While it can be difficult to make a workspace for everything needed, I enjoy the busy family atmosphere of bumping into each other while working.
Start by mixing your dry ingredients. Yeah, that’s me in the measuring spoons. Hi!
Use your hands to mix in cold butter cubes.
The butter should end up in little flakes and pebbles.
Toss in all of your favorite things.
Add the wet ingredients. Things get shaggy!
Get your hands involved and form the dough into a circle. Cut it into 8 equal pieces.
Bake for 14-18 minutes and just try to keep your mouth out of the oven.
It was an added bonus that Melissa just happened to have these beautiful dishes laying around.
We baked the scones while our baby boys napped, then ate them together with my daughter. These scones make for perfect girl time. The coconut and chocolate add a sweetness to the light, floury almond scone.
Feel free to nibble them with a cup of coffee, tea, or a big glass of milk with a straw (if you’re two).
These scones are adapted from Joy The Baker, who you should probably go check out because she’s a freakin’ rock star with butter and sugar.
Chocolate Coconut Almond Scones
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup butter,, cold and cut into cubes
- 1 large egg
- ¾ cup buttermilk
- 2 tablespoons buttermilk
- ⅓ cup sweetened shredded coconut
- ⅓ cup slivered almonds
- ½ cup semi-sweet chocolate chips
- Buttermilk and sugar for topping before baking
- Preheat the oven to 350ºF. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep an eye on it as it browns quickly. Remove from the oven when toasted and allow to cool.
- Increase the oven temperature to 400ºF. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
- Toss the cold butter cubes into the flour mixture. Using your hands, quickly work the butter into the flour mixture. Break it up with your fingers until you have small bits the size of small pebbles and oat flakes. Set aside in the fridge for a few minutes.
- In a glass measuring cup, whisk together the buttermilk and egg.
- Remove the flour and butter mixture from the fridge and add the coconut, almonds, and chocolate chips. Mix together and create a well in the center. Add the buttermilk mixture all at once into the well and use a fork to bring it all together. The mixture will be shaggy. Lightly flour a work surface and dump the dough out onto it. Use your hands to bring the dough together into a 1 ½ inch thick disk. Use a bench scraper or large knife to cut the dough into 8 equal wedges.
- Place the scones, about 1 inch apart, on the prepared baking sheet. Brush the top with a bit of buttermilk and sprinkle with a few pinches of raw or granulated sugar. Bake the scones for 14-18 minutes, until golden brown and cooked through.