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This morning I enjoyed breakfast in bed with one of these DELICIOUS scones, a perfectly foamed latte, and a chapter from one of F. Scott Fitzgerald’s novels. Treat yourself to these decadent chocolatey, coconutty scones that make you feel like you’re eating dessert for breakfast…with no guilt! Baked to perfection 🙂


  • 3/4 cup organic coconut milk (full fat)
  • 1 egg
  • 1/8 cup Truvia
  • 2 tsp. vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 cup Khorasan flour (or any other organic sprouted flour)
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 3 T. unsalted Kerrygold butter, cold and cubed
  • 3/4 cup chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 2 T. coconut milk (for brushing on top of scones)

Glaze Ingredients

  • 1 cup organic powdered sugar
  • 2 T. coconut milk
  • 1/4 cup toasted coconut mixed with 1 T. Xylitol


1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
2. In a medium bowl, mix together coconut milk, egg, Truvia and vanilla. Set aside.
3. In a large bowl, whisk together both flours, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated. Work quickly so the butter does not soften too much.
4. Gently mix the wet ingredients into the dry ingredients using a wooden spoon. Carefully fold in coconut and chocolate chips.
5. On a floured surface using floured hands, knead the dough 4-5 times. Dough will be quite sticky, so sprinkle on more flour as needed.
6. Place the dough on the prepared baking sheet and form into a 8-9 inch disc, about 3/4 inch thick. Use a knife and cut the disc into 12 wedges (like a pizza) leaving the pieces in place.
7. Brush the entire round of scones with the 2 Tablespoons of coconut milk.
8. Bake scones for 18-20 minutes or until slightly golden brown. Remove scones and all them to cool on the pan.

For the Glaze

1. While scones are cooling mix the glaze: In a wide shallow bowl, mix together powdered sugar and 2 Tablespoons of coconut milk until the glaze is a nice pourable consistency, but not overly runny.
2. Add a few more drops of coconut milk as need to achieve the desired consistency.
3. Pour glaze over the tops of the scones.
4. Sprinkle wet glaze with toasted coconut/Xylitol mixture and then enjoy!

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-Recipe Adapted from My Baking Addiction