With the garden game slowing down as we move into October, my sourdough game is ready to step up to the plate. Over the weekend, I pulled out my starter and had a lot of excess. And you know what? I hadn’t baked a batch of scones in a while. I looked around my kitchen to see what I had and my eyes were drawn to the bag of dark chocolate chips. Then the bag of unsweetened coconut. Finally, almond extract. What’s not to like?! And so, my dark chocolate coconut sourdough scones were created.
While this recipe is specifically for dark chocolate coconut sourdough scones, it’s a flexible recipe with all sorts of variations. Maple pecan? You got it. Simple cinnamon and sugar? That’s great too! Look around your kitchen and play with the recipe, leaving the base alone. Who knows? You may just develop a perfect, one of a kind recipe that is to die for!
Let’s get cooking! You’re about 30 minutes away from fresh baked dark chocolate coconut scones!
Your ingredients
- 2 ½ cups of flour
- ½ teaspoon salt
- ½ cups white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup unsweetened coconut
- ⅓ cup dark chocolate chips
- ½ teaspoon almond extract
- ⅓ cup butter
- 1 ½ cups sourdough starter
Glaze and Toppings Ingredients
- ¼ cup dark chocolate chips
- 1 teaspoon coconut oil
- ¼ teaspoon almond extract
- 3 tablespoons unsweetened coconut
Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Whisk flour, salt, sugar, baking powder, baking soda, and unsweetened coconut. Cut cold butter into small pieces and add to the flour mixture. Mix by hand, pinching the butter in your fingers until it’s mixed together-ish. It will look somewhat like sand. To that mixture, add sourdough starter and almond extract. Mix by hand, adding starter as needed to fully incorporate all the dry ingredients but not be wet. Mix in chocolate chips. Once you have a soft dough, cut into four pieces and form them into four discs, approximately 6 inches in diameter. Cut these discs into 6-8 slices, your preference. Bake for 15 minutes, until firm to the touch and just beginning to brown.
Allow to cool slightly. Meanwhile, put glaze chocolate chips and coconut oil in a small microwave safe bowl. Microwave until just melted, about 30 seconds. Stir in extract. Place chocolate in a plastic baggy, cut the tip, and drizzle onto scones. (Hint: Recut the scones right after they come out of the oven.) Sprinkle with remaining coconut. Allow chocolate to cool prior to storing.
Dry ingredients. Mix it up! 
Cut up the butter and mix by hand! Add some starter and a little extract. Mix…mix…mix.. Add some chocolate chips! Time for some glaze! Yum! And even more yum!
Hints and Tips for Dark Chocolate and Coconut Sourdough Scones
Love toasted coconut? You can toast all of the coconut (or just the topping) by spraying a small frying pan with cooking spray and heating over medium heat. Once hot, add coconut. Heat for 3-4 minutes, stirring frequently. It will go from perfection to burned quickly, so watch it.
Looking for other sourdough recipes or hoping to start your own starter? Check out my sourdough page by clicking the link below! Maybe you just want to bake. I have some awesome sweet treats on my baking page too!
Dark Chocolate and Coconut Sourdough Scones
Ingredients
- 2 ½ cups of flour
- ½ teaspoon salt
- ½ cups white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup unsweetened coconut
- ⅓ cup dark chocolate chips
- ½ teaspoon almond extract
- ⅓ cup butter
- 1 ½ cups sourdough starter
- Glaze and Toppings
- ¼ cup dark chocolate chips
- 1 teaspoon coconut oil
- ¼ teaspoon almond extract
- 3 tablespoons unsweetened coconut.
Instructions
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
- Whisk flour, salt, sugar, baking powder, baking soda, and unsweetened coconut.
- Cut cold butter into small pieces and add to the flour mixture.
- Mix by hand, pinching the butter in your fingers until it’s mixed. It will look somewhat like sand.
- To that mixture, add sourdough starter and almond extract.
- Mix by hand, adding starter as needed to fully incorporate all the dry ingredients but not be wet.
- Mix in chocolate chips.
- Once you have a soft dough, cut into four pieces and form them into four discs, approximately 6 inches in diameter.
- Cut these discs into 6-8 slices, your preference.
- Bake for 15 minutes, until firm to the touch and just beginning to brown. Recut scones as soon as they come out of the oven.
- Allow to cool slightly. Meanwhile, put glaze chocolate chips and coconut oil in a small microwave safe bowl.
- Microwave until just melted, about 30 seconds.
- Stir in extract. Place chocolate in a plastic baggy, cut the tip, and drizzle onto scones.
- Sprinkle with remaining coconut. Allow chocolate to cool prior to storing.
