Coconut/ Chocolate Chip Scones

These scones, hot out of the oven are a brunch must, with toasty coconut and melty milk chocolate...all I can say is, heaven.

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

8 Tbs. cold butter cut into peices

2/3 cup whipping cream

1 egg, beaten

1 cup (plus extra for topping)

1 cup chocolate chips 

2 Tbs. raw sugar

2 Tbs. whipping cream 

Direction:

Preheat the oven to 425. Prepare a sheet pan with parchment paper.

1) In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and kosher salt. You don't need a food processor...just mix it all up with a wire risk.

2) Add the cold butter and pulse until the butter has been cut into the flour and you have coarse crumbs. You can also do it by hand with a pastry blender.

3) In a small bowl beat together the cream and the egg. Add it to the flour mixture and pulse until you have a dough that comes together but is still crumbly and wet.

4) Dump the dough out onto a generously floured counter top and fold the chocolate chips and coconut into the dough with your hands.

5) Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc into 6-8 scones.

6) Brush the tops of the scones with the remaining 2 Tablespoons of cream and sprinkle with raw sugar. 

7) Bake the scones for 6 min, then sprinkle with coconut...bake another 5 min or until golden around the edges. Enjoy!