Toasted Coconut and Dark Chocolate Scones

Soft & buttery scones filled with toasted coconut, walnuts, and chunks of rich dark chocolate.

These Toasted Coconut and Dark Chocolate Scones are fluffy, buttery, and soft. Studded with gooey chunks of dark chocolate, walnuts, and toasted shredded coconut. They are also 100% vegan.

You can never go wrong with a delicious buttery and fluffy scone…especially when it has dark chocolate and even better…toasted coconut and walnuts.

These scones are studded and covered with toasted coconut and filled with chunks of dark chocolate and walnuts. Plus, drizzled with more dark chocolate for that perfect finishing touch.

Why you’ll love these Toasted Coconut and Dark Chocolate Scones:

Soft and buttery. The texture of these scones are *chef’s kiss* with a crisp exterior and buttery soft interior.

Perfectly sweetened. These scones have just the right amount of sweetness that doesn’t make it too overpowering and perfect for a morning treat.

Easy and simple to make. This recipe comes together all in one bowl and requires easy simple baking ingredients.

Ingredient Breakdown:

• Flour – I recommend all-purpose flour for this recipe.
• Granulated sugar – contains a perfect amount that doesn’t make this recipe overly sweet.
• Baking powder – to make these scones deliciously fluffy and soft.
• Vegan butter – I prefer Earth Balance or Country Crock plant butter. Can also use regular unsalted butter.
• Dark chocolate – preferably 60-70% cacao. I prefer bar form so you can create irregular chunks for added texture.
• Walnuts – added texture and pairs well with dark chocolate and toasted coconut.
• Toasted coconut – the start of the show. I recommend shredded coconut, but can also use coconut flakes.
• Non-dairy milk – any non-dairy milk works, I prefer almond or cashew for neutral flavor.
• Raw sugar – for added crunch and sweetness on top.

How to make Toasted Coconut and Dark Chocolate Scones:

1. Preheat oven to 350°F. Add coconut to a baking sheet and spread into a single layer. Spread coconut evenly over a baking sheet. Bake for 10 minutes, stirring halfway. I recommend checking on it every few minutes to prevent burning. Remove coconut from oven and transfer to a plate to cool. Set aside.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in ½ cup chopped chocolate, walnuts, and ½ cup of the toasted coconut. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
3. Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won’t be as buttery and light.
4. Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8″ disc. Cut disc into 8 wedges and distribute on to baking sheet.
5. Whisk together ¼ cup non-dairy milk with 1 tsp honey to form vegan “egg wash.” Brush tops of each scone with wash and sprinkle over turbinado/raw sugar. Bake for 20-22 min. or until tops are golden brown.
6. Transfer scones to a wire cooling rack. While scones, are cooling, melt remaining ⅓ cup chocolate. Top scones with drizzle of chocolate and sprinkle over remaining toasted coconut. Let set before serving and enjoy!

Modifications:

Substitute vegan butter for regular unsalted butter.

Substitute non-dairy milk for regular dairy milk.

Substitute dark chocolate for semi-sweet.

Make nut-free by omitting walnuts and using nut-free non-dairy milk (soy or oat).

Storage Instructions:

Cool scones to room temperature and store in an airtight container or tightly wrap in plastic wrap.

Store at room temperature for up to 3-4 days.

More Delicious Scone Recipes…

• Dark Chocolate and Pistachio Scones
• Chocolate Chip Carrot Cake Scones
• Earl Grey and Cardamom Scones
• Orange Blueberry Scones

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!