Chocolate Coconut Scones

Ingredients:

• 2 cups flour

• ½ cup sugar

• 1 tsp kosher salt

• 1 TBSP baking powder

• 1 stick (½ cup) butter, cold

• about ²/³ cups heavy cream, cold, plus more for brushing

• 1 egg, cold

• Heaping ½ cup chopped Theo 70% Dark Chocolate

• About ½ cup shredded unsweetened coconut

• Or, whatever else you have on hand or want to put into a scone! (You may need to adjust amounts based on inclusion. Use your best judgement!)

Instructions:

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, salt, and baking powder in a medium mixing bowl until well combined.
3. Cut butter into approximately ½ inch pieces. Use your fingers to cut the butter into the flour mixture until you have pea sized pieces with some larger flat shards of butter.
4. Stir chocolate and coconut (or inclusion of choice) into flour mixture.
5. In a small bowl or measuring cup, add the cream and egg and whisk to combine into a cohesive mixture.
6. Pour the wet ingredients into the dry. Use a rubber spatula to gently mix. Once the cream starts to be incorporated, dump the shaggy scone dough onto a clean surface and use your hands to finish mixing. Be sure to not overmix or you will get a tougher scone!
7. Shape the dough into a disk about ¾ to 1 inch thick. Use a knife or bench scraper to cut the dough into 8 wedges. Alternately, you can split the dough into two disks and make smaller scones. (When scones are smaller, you can eat more of them!)
8. Brush the tops of the scones with more cream and bake 18-25 minutes for large scones. Baking time will be reduced if you make small scones, approximately 14-20 minutes.
9. Let cool at least slightly (if you can wait that long), then enjoy! Scones are especially great with a cup of tea or coffee!