Description
My favorite candy bar—in breakfast form.
Ingredients
- 2-½ cups All-purpose Flour
- ⅔ cups Almond Meal
- ⅓ cups Granulated Sugar
- ½ cups Unsweetened Flaked Coconut
- ½ teaspoons Baking Soda
- 2-½ teaspoons Baking Powder
- ½ teaspoons Salt
- ¾ cups Cold Butter Cut Into Chunks
- 1 cup Buttermilk
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- Melted Butter, To Brush On Top Of Scones
- Coarse Sugar, For Sprinkling
- 3 ounces, weight Chocolate, Melted
Preparation
Preheat oven to 425ºF.
In a large bowl, combine flour, almond meal, sugar, coconut, baking soda, powder, and salt. Cut in butter until it forms coarse crumbs with the flour mixture (I actually use my hands to combine and mash the butter in). Stir in buttermilk, coconut extract and vanilla extract. Turn onto a lightly floured surface and knead gently.
Divide dough in half and pat into 7-inch round circles. Cut into 6 or 8 wedges, or use a round biscuit cutter. Brush with melted butter and sprinkle with coarse sugar.
Bake at 425ºF for 12-14 minutes. Remove from oven and let cool, then drizzle with melted chocolate.
