Coconut Chocolate Almond Scones
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. The buttermilk is key here. It keeps the scones tender and soft on the inside while still allowing them to bake up with those classic flaky edges. Each mix-in adds something special, from the chew of coconut to the crunch of almonds and the richness of melted chocolate.
What makes these scones stand out is how balanced they are. The dough itself is only lightly sweet, so the chocolate and coconut don’t feel overpowering, and the almonds add just enough texture to keep every bite interesting. They bake up golden on the edges with a soft, rich center that feels bakery-level without being complicated.
Tips for the Best Chocolate Coconut Almond Scones
Keep your butter cold. Cold, grated butter is what creates those flaky, bakery-style layers in the oven.
Add buttermilk slowly if needed. Depending on your mix-ins, you may need a little extra liquid. Add it one tablespoon at a time until the dough is just slightly sticky.
Fold in mix-ins gently. Coconut, almonds, and chocolate chips should be incorporated with minimal mixing to avoid breaking the dough.
Watch the bake closely. These scones are done when the edges are lightly golden—overbaking can dry them out quickly.
Add chocolate while warm. Drizzle or melt chocolate on top while the scones are slightly warm so it melts just enough to set beautifully.
Frequently Asked Questions
Q: Can I use sweetened or unsweetened coconut?
A: Either works, but sweetened coconut will make the scones slightly sweeter and softer, while unsweetened gives a more subtle flavor.
Q: Can I make these ahead of time?
A: Yes. You can shape and cut the dough ahead of time, then refrigerate or freeze the unbaked scones and bake when ready.
Q: How should I store leftover scones?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving for best texture.
Chocolate Coconut Almond Scones
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.
I made these today and they are delicious. I didn’t have powdered milk on hand so I substituted heavy cream powder. Thank you for sharing!
Made these yesterday. They were so easy to make and turned out really well. I will for sure make them again!