Chocolate Coconut Almond Scones
Chocolate Coconut Almond Buttermilk Scones that are fluffy, melt-in-your-mouth soft, and bursting with chocolate and toasted coconut in every warm, buttery bite.
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.