German Chocolate Scones
Serves: approximately 18
 
Ingredients
  • 2 1⁄2 cups all-purpose flour*
  • 1⁄3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 (4-ounce) package chopped sweet baking chocolate**
  • 1⁄2 cup sweetened shredded coconut, coarsely chopped
  • 1⁄3 cup chopped toasted pecans
  • 1⁄2 cup plus 2 tablespoons cold heavy whipping cream
  • 2 large eggs, divided
  • 1⁄2 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate, coconut, and pecans.
  3. 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 hands until a firm dough forms.
  4. Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, 15 to 20 minutes.
  5. In a small bowl, whisk remaining 1 egg until lightly beaten. Brush tops of scones with beaten egg.
  6. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cool slightly before serving.
Notes
*For best results, measure flour by spooning it into a dry-measure cup and then scraping off excess with a knife to level.
**We used Baker’s German’s Sweet Chocolate Premium Baking Bar.
Recipe by TeaTime Magazine at https://teatimemagazine.com/german-chocolate-scones/