At any given time, my baking pantry is fully stocked and ready for any disaster that might strike and necessitate cookies, brownies, muffins, or cinnamon rolls. From all of the dried essentials like baking chips, nuts, dried fruit, oats, spices, sugars, and flours, to the refrigerated goods like butter, buttermilk, cream, yeast, frozen fruit, and more butter, it’s all there. All the time.
This becomes a little cumbersome with our limited storage space, but thanks to the best husband ever listening to exactly what I wanted for my birthday, we have a new deep freezer! Which means, I can store alllll the frozen fruit, butter, nuts, and baking chips I can fit. (p.s. do you store your baking chips, butter, and nuts in the freezer? They last so long this way!)
So when the craving for, let’s say, a scone hits mid-afternoon after I’ve already been to the grocery store and I need that scone LIKERIGHTNOW, I’m prepared. Which is precisely how these scones came to be born.
I’ve been craving scones ever since my sister-in-law texted me a picture of banana chocolate chip scones that she made, and somewhere between then and now I dreamt up these bad boys: Dark Chocolate and Coconut Ricotta Scones.
These scones are everything a scone should be. First, they are soft and tender. Absolutely no rock hard crumbly scones will be tolerated around here. I’m no scone expert, but I think the softness comes from the ricotta cheese and probably the butter. You just can’t go wrong with those two things, can you?
Second, they are easy to make and pretty quick from start to finish. With a fairly straight forward prep process and a quick 15-20 minute baking time, that’s roughly 35-40 minutes from start to scone-in-belly. Winning.
Lastly, oh hello DARK CHOCOLATE AND COCONUT. Where has this combination been all my life, BTW? Not only is there shredded coconut in the scone but also coconut extract. The combination is tropical meets chocolate and I will love it forever-and-ever-Amen.
Since I’m a weirdo food blogger and a pregnant lady with cravings, I made these at two in the afternoon so we had them for a little afternoon snack, but I fully intend on making them my daily breakfast for as long as they last. Which, at this rate, is until tomorrow. It’s a good thing I keep my baking pantry fully stocked with the essentials so I can make them again.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter chilled, and cut into 1/2" pieces
- 3/4 cup part-skim or whole milk ricotta cheese
- 1/3 cup buttermilk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup dark chocolate chips or chunks
- 3/4 cup sweetened shredded coconut
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper.
- In large bowl, combine flour, baking powder, and sugar, and mix well.
- Using a pastry cutter, your fingers, or a fork, cut in the butter until the mixture is crumbly.
- In medium bowl, combine ricotta, buttermilk, egg, and extracts, mixing to combine.
- Add to flour/butter mixture, stirring until just combined. Don't over mix.
- Fold in chocolate and coconut.
- Place dough on well floured surface, and shape into a 1" thick disc.
- Cut into 8 triangles.
- Place on prepared baking sheet in same shape, but spacing them out about 1/2" from each other.
- Bake in preheated oven for 15-20 minutes, until they are lightly golden on top.
- Let cool.
- Serve and enjoy!