I wanted to make something yummy for breakfast this morning so I thought, nice sweet, scones would be lovely. These sound yummy and the chocolate ensures it will be a hit with everyone. And the best part is, it is a small batch so that it will be gone leaving room for the rest of the Christmas goodies like the yummy chocolate, marshmallow, peanut butter loveliness below.
Chocolate Chip Coconut Scones
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp plus 1 tsp granulated sugar, divided (or sweetener of preference)
1/4 cup chilled, chopped Shortening or Earth Balance Margarine
1 cup Nondairy milk (I actually used about 1 1/2 cups, it felt dry to me)
3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
Preparation:
Preheat oven 400 degrees F. Grease baking sheet or 12-inch pizza pan.
In large bowl, sift flour, baking powder, salt, and 3 tbsp sugar. Add chilled butter and work butter into the flour mixture with your fingers until the mix resembles fine crumbs. Add milk, chocolate chips, and coconut. Mix to form a sticky dough. Turn dough out onto lightly floured board and knead for about 30 seconds. Form dough into ball and pat into a circle, about 3/4-inch thick. Place dough on greased pan and cut into 8 wedges using a knife or pizza cutter. Gently separate wedges on pan, giving each about 1/4-inch space. Brush tops with a little water to dampen and sprinkle with 1 tsp sugar. Bake at 400 degrees F for about 18 minutes or until baked all the way through. Let cool on rack. Serve warm or cold with your favorite jam.
Ingredients
2 cups marshmallows, small ones (to make it vegan you can use Dandies, Air-Puffed Marshmallows)
225 g chocolate chips, 1 package
1 cup peanut butter
1 tablespoon Earth Balance margarine
Directions
Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
Add marshmallows and mix.
Pour in a greased 8inch pan and put in fridge for about 2 hours.
If you need this quick, put in freezer for about 45 minutes.
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