German Chocolate Scones
These German Chocolate Scones featured in TeaTime magazine are a sweeter and more indulgent accompaniment to tea. They have a hint of coconut, but are not overwhelmingly flavored. A lovely nutty and chocolatey treat for your tea!
Ingredients
- 2.5 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 6 tbsp cold, unsalted butter, cubed
- 4 oz chopped sweet baking chocolate *I swapped this for chopped dark chocolate chips, as we prefer less sweetness
- 1/2 cup shredded sweetened coconut
- 1/3 cup chopped toasted pecans *any nuts would work great here
- 1/2 cup + 2 tbsp cold heavy whipping cream, divided
- 2 large eggs, divided
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375 deg F (190 deg C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut butter into the flour mixture until it resembles course crumbs. Stir in chocolate, coconut, and pecans.
- In a small bowl, whisk together cream, 1 egg, and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with your hands until a firm dough forms.
- Turn dough out onto a lightly floured surface, and knead gently until smooth. Pat down and fold your dough in half 4-5 times. Using a rolling pin, roll to 3/4 inch (~2cm). Using a 2inch (5cm) cutter dipped in flour, cut out as many scones as possible (without twisting). Reroll and cut the scraps as needed.
- Place scones 2 in apart on baking tray, and freeze till firm, 15-20 min.
- Whisk remaining egg, and brush the tops of scones with the egg wash.
- Bake 15 min, or until edges are golden brown and a wooden pick inserted in center of a scone comes out clean.