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Chocolate and Coconut Scones


A few weeks ago, I hosted a play date for a group of preschoolers and parents from my parent group. Since we usually meet late morning, I wanted to serve something that wasn’t full of sugar, but would still be a treat. These Chocolate Coconut Scones were a hit with both children and parents, alike. Since then my daughter and I have made these scones twice and have loved them just as much both times. Enjoy for breakfast, snack, or even dessert!

Chocolate and Coconut Scones


Regan @ onceamonthmeals.com


  • 0.75 cup unsweetened coconut milk
  • 0.33 cup brown sugar
  • 1.5 teaspoons vanilla
  • 1 teaspoon coconut extract
  • 1 medium egg
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 0.66 cup shredded coconut
  • 0.5 teaspoon salt
  • 3 Tablespoons unsalted butter, cut into pieces
  • 0.75 cup bittersweet chocolate chips


Preheat oven to 375 degrees. Spray baking sheet with cooking spray. Combine coconut milk, brown sugar, vanilla, coconut extract, and egg in a medium mixing bowl. In a large bowl, combine flour, baking powder, shredded coconut, and salt. Using a hand blender, blend butter into flour mixture until butter is broken into small pieces. Mix wet ingredients into dry ingredients and stir in chocolate chips. Knead dough a few times on a lightly floured surface. Form dough into an eight inch disk and cut into eight pieces. Bake 15-20 minutes, or until scones are golden.

Freezing Directions:

Flash freeze scones. After frozen, transfer to a gallon freezer bag, label, and freeze. To Serve. Thaw. Enjoy cold or warmed.

Servings: 4

**conversion chart image provided by Erik Spiekermann

4 Responses to “Chocolate and Coconut Scones”

  1. Meredith says:

    Do you use refrigerated coconut milk, or canned?

  2. Mendy Campbell says:

    is it sweetened shredded coconut, or unsweetened?

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