If you’re looking for the best buttermilk scones that stay moist and flavorful, these Chocolate Coconut Almond Scones combine creamy buttermilk, sweet coconut, crunchy almonds, and gooey chocolate for a bakery-style treat that’s easy to make at home.

Coconut chocolate almond scones on parchment paper

Ingredients

2½ cups all purpose flour
2 tbsp NIDO Fortificada
½ tsp salt
1 tbsp baking powder
2 tbsp granulated sugar
12 tbsp butter cold, grated
1 cup buttermilk
1 tsp vanilla
1 egg
½ cup coconut shreds
1 cup Nestlé Toll House Milk Chocolate Chips plus more for topping
½ cup sliced almonds

Instructions

Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, 2 tbsp whole milk powder and 2 tbsp granulated sugar.
With a cheese grater, grate your cold butter and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
Fold in 1 cup chocolate chips, ½ cups sliced almonds and ½ cup coconut shreds; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
Bake at 350 degrees F for 22-28 minutes or until lightly golden on edges.
Drizzle melted chocolate on top for topping.

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