I’m so very much still in the Valentine’s Day spirit over here with these Coconut, Strawberry, Chocolate Chip scones! Or maybe, just maybe.. I had some strawberries and chocolate left over from my Salted Chocolate Covered Strawberries so I decided to put them to good use! <3 <3
Speaking of the Valentine’s Day spirit, I blogged about our Shrimp and Parmesan Strip Steak yesterday. It was our family Valentine’s Day meal and it was delicious! Valentine’s Day is always a great reason for me to go above and beyond in the kitchen and we had a great day. My husband also ate about 4 of these scones, so I’d say they were a hit!
Speaking of the scones, strawberry and chocolate are always a winning combo! I remember one of the first weeks in pastry arts school our chef asked us to think of some flavors that we’d like to put together in some cream puffs. I have no idea why but I was so nervous about it! I thought all day about what I wanted to make and at the end of the day all I could think of was strawberry pastry cream in the middle and chocolate on top. I was almost embarrassed to tell the chef that this is what I thought up. It just seemed to be too obvious of a choice.
And the chef was super happy about it and was like absolutely a great combination!
Never. Doubt. Yourself. 🙂
Sometimes it is totally fine to go with something safe!
So I feel like canned coconut milk is one of the best kept baking secrets! I have used it in everything from cookies to cupcakes to these scones and LOVE IT. I use it as a substitution in so many recipes and I have yet to have anything totally fail on me. If you are substituting coconut milk into a recipe have no fear, your final product will NOT take on an extremely coconut-ty flavor, and you may not even notice any coconut at all.
I also used the coconut milk in the glaze, which I felt was a bit more coconut then the scones themselves. If you are not a fan of coconut I would just omit it all together and use sour scream in the recipe, and regular milk in the glaze.
I know everyone thinks of the non-dairy coconut milk when you mention those two words, however the canned stuff is so much better in terms of ingredients. Yes, it is a fat source (I use the light version). However there are only 3 ingredients in the Native Forest Canned Coconut Milk that I used! 3 ingredients! They are organic coconut, water, and organic guar gum. If you have ever checked out the ingredient list on a carton of coconut milk they are quite lengthy.
Coconut, Strawberry, Chocolate Chip Scones
By February 15, 2017Published:
- Yield: 8 (8 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
I'm so very much still in the Valentine's Day spirit over here with these Coconut, Strawberry, Chocolate Chip scones! Or maybe, …
- 2 cups all-purpose flour or whole wheat white flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons butter cold
- 1/2 cup fresh diced strawberries
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup light coconut milk canned
- 1 large egg
- Preheat oven to 400 degrees. In a large mixing bowl mix together flour, sugar, baking powder, baking soda, and salt.
- Cut cold butter into chunks. Add chunks to dry ingredient mix and use fingers to work cold butter into dry ingredients. Break up butter into pea sized pieces. Mixture will be course.
- In a separate bowl whisk together coconut milk and egg. Pour wet ingredients over dry ingredients. Mix just until mixture comes together. Use your hands to continue to combine everything well. Fold in strawberries and chocolate chips while mixing with your hands.
- Place dough onto a lightly floured surface and press firmly into a circle, about 3/4 inch thick. Cut into 8 "slices." Place slices on a sheet tray lined with parchment paper.
- Bake until golden brown, 15-17 minutes.