Food recipes
Chocolate Covered Coconut Almond Scones
Chocolate Covered Coconut Almond Scones Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sugars...
Chocolate Covered Coconut Almond Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
(Or lightly grease with nonstick cooking spray.)
In a large bowl, combine all dry ingredients.
Stir in butter until small chunks form the size of peas.
Mix in coconut and almonds.
In a small bowl, combine extracts and milk.
Pour milk into dry ingredients and stir until just combined.
Scoop onto the prepared pan into 12 even scones.
Bake 15-20 minutes or until golden brown.
Remove from the oven and set aside to cool.
In a small bowl, microwave butter and chocolate in 20-second intervals, stirring in between until completely melted.
Using a spoon, drizzle chocolate over scones.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
(Or lightly grease with nonstick cooking spray.)
In a large bowl, combine all dry ingredients.
Stir in butter until small chunks form the size of peas.
Mix in coconut and almonds.
In a small bowl, combine extracts and milk.
Pour milk into dry ingredients and stir until just combined.
Scoop onto the prepared pan into 12 even scones.
Bake 15-20 minutes or until golden brown.
Remove from the oven and set aside to cool.
In a small bowl, microwave butter and chocolate in 20-second intervals, stirring in between until completely melted.
Using a spoon, drizzle chocolate over scones.
Serve warm.