Chocolate And Coconut Sourdough Scones

Fluffy, crumbly and sweet, these chocolate and coconut sourdough scones are the most delicious, most decadent breakfast. Long ferment them or make and bake them right away.

It’s coming up to the season where baking in the kitchen becomes a bit more challenging. Summers in Missouri can be pretty warm, and standing in a warm kitchen with a hot oven tends to happen less and less.

So, I’m milking these cool weather days and baking as much as possible as long as I can stand it. 

Lately, I’ve been making these chocolate and coconut scones over and over. Coconut is one of my favorite flavors (I also love it in popsicles, cookies, and even brownies); combine it with tangy sourdough and chocolate, add just a hint of sweetness … and you have yourself an amazing treat.

Most of the time, when I use all-purpose flour, I long-ferment the grains to make them healthier and more digestible. With this recipe, I give you both options. You can easily whip them up and bake right away, or you can long-ferment them. 

Either way, you are on your way to a delicious treat… I mean breakfast.

Slather them with homemade butter or strawberry jam, a side of fresh fruit, and farm fresh eggs.

Sourdough Scone Tips:

• The trick here is to make sure the butter is very, very cold (if you’re unsure if the butter is cold enough, you could put it in the freezer for 5-10 minutes). This is the secret to light and fluffy scones.
• Keep your cream and eggs in the fridge until ready to use.
• Tossing the chopped chocolate in 2 tbsp of flour will help prevent the chocolate from just sinking to the bottom of the scone.
• Turn the cookie sheet around in the oven at 10 minutes to achieve even browning.
• For the dairy free option, make sure you get coconut cream and not coconut milk.
• If you are not a fan of coconut, leave out the coconut flakes.

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Tools you will need:

Stand mixer

Baking sheets

Rolling pin

Measuring cups and spoons

Biscuit cutter (I usually just use a wide mouth mason jar)

Parchment paper

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How To Make Sourdough Scones

Preheat the oven to 400 degrees F.

Prepare two cookie sheets with parchment paper and ensure the oven racks are in the lower third and upper third of the oven.

Give the chocolate a rough chop and toss it in 2 tbsp of flour to coat it, and set aside.

In the bowl of a stand mixer with the paddle attachment, quickly mix together
the flour, unsweetened shredded coconut, baking powder, and salt. 

Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough.

Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to overmix at this stage.

In a separate, medium-sized bowl, whisk together the cream, eggs, maple syrup,
and sourdough starter. 

Pour the wet ingredients into the dry ingredients until just combined, then add the chocolate and stir again. There may still be some dry flour at the bottom.

Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see bits of unincorporated butter visible in the dough. 

Roll Out Dough, Cut, & Bake

Flour a rolling pin and roll the dough out in a sheet approximately one inch thick.

Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.

You will need to reroll the dough a few times to cut more scones. Arrange the scones across the two prepared cookie sheets and brush lightly with whisked egg wash, then sprinkle generously with sugar. 

Bake for 20-22 minutes and switch the sheets in the oven halfway through the bake time to ensure the scones brown evenly.

Long-Fermented Sourdough Scones

Though long fermentation is better for digestion, I must admit, these do not have the same light and flaky texture when long fermented. If you do still want to try it, this is what has yielded the best results for me:

Prepare the scone dough using the directions above, omitting the eggs and the baking powder.

Place the dough in a large bowl, cover with a towel, and allow to ferment in a warm place for 8-12 hours. 

Once you have allowed it to ferment, uncover the dough, sprinkle with baking powder, and add eggs. Knead it together until well combined. Be careful not to over-knead.

Roll out on a floured, clean surface with a floured rolling pin. 

Cut and bake per instructions listed above.

Find More Sourdough Recipes From The Farmhouse

• Fluffy Sourdough Biscuits
• Homemade Sourdough Croutons
• Sourdough Cinnamon Raisin Bread
• Lemon Sourdough Pound Cake
• Sourdough French Bread

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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Chocolate And Coconut Sourdough Scones

4.46 from 22 votes

By Lisa Bass

Fluffy, crumbly and sweet, these chocolate and coconut sourdough scones are the most delicious, most decadent breakfast. Long ferment them or make and bake them right away.

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Servings: 12

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Ingredients 

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Dry Ingredients

• ▢ 3 3/4 cups all-purpose flour
• ▢ 1/2 cup unsweetened shredded coconut
• ▢ 2 tablespoons baking powder
• ▢ 3 teaspoon unrefined sea salt
• ▢ 8 oz roughly chopped bittersweet or dark chocolate, plus 2 tbsp of flour to coat the chocolate

Wet Ingredients

• ▢ 1 cup cold butter, diced into 1/2 inch cubes
• ▢ 1 cup heavy whipping cream or cold coconut cream, from a can
• ▢ 4 large eggs
• ▢ 3 tablespoons maple syrup
• ▢ 1/2 cup sourdough starter

To Top the Scones:

• ▢ 1 large egg, whisked for egg wash
• ▢ Sprinkle of sugar

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Instructions 

• Preheat the oven to 400 degrees F and prepare two cookie sheets with parchment paper.
• Give the chocolate a rough chop, toss it in 2 tbsp of flour to coat it, and set aside.
• In the bowl of a stand mixer with the paddle attachment, quickly mix together the flour, unsweetened shredded coconut, baking powder, and salt. 
• Cut up very cold butter into 1⁄2 inch cubes. I would recommend putting the butter in the freezer, after cutting it, for five minutes if you’re not sure if it’s cold enough. Add the cold butter and run the mixer on low until the butter is broken down to the size of peas, but no smaller. Be careful not to overmix at this stage.
• In a separate, medium-sized bowl, whisk together the coconut cream, eggs, maple syrup, and sourdough starter. 
• Pour the wet ingredients into the dry ingredients until just combined. Then add the chocolate and stir again. There may still be some dry flour at the bottom.
• Dump the dough out onto a lightly floured cold counter and knead the dry flour until incorporated, being careful not to over knead. You want to see bits of unincorporated butter visible in the dough. 
• Flour a rolling pin and roll the dough out in a sheet approximately one inch thick.
• Cut the dough with a round cutter sized approximately three inches across. I used a kitchen glass for this.
• You will need to reroll the dough a few times to cut more scones. Arrange the scones across the two prepared cookie sheets and brush lightly with whisked egg wash, then sprinkle generously with sugar. 
• Bake for 20-22 minutes and switch the sheets in the oven halfway through the bake time to ensure the scones brown evenly.

Notes

• The trick here is to make sure the butter is very, very cold (if you’re unsure if the butter is cold enough, you could put it in the freezer for 5-10 minutes). This is the secret to light and fluffy scones.
• Keep your cream and eggs in the fridge until ready to use.
• Tossing the chopped chocolate in 2 tbsp of flour will help prevent the chocolate from just sinking to the bottom of the scone.
• Turn the cookie sheet around in the oven at 10 minutes to achieve even browning.
• For the dairy free option, make sure you get coconut cream and not coconut milk.
• If you are not a fan of coconut, leave out the coconut flakes.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 9g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 973mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 879IU | Vitamin C: 0.3mg | Calcium: 217mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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