Description
Makes 4 scones. Easily doubles to make 8.
Ingredients
- 4 tablespoons unsalted butter, cold
- 1/2 cup all purpose flour
- 1/2 cup rye flour (or, another 1/2 cup all-purpose flour)
- 1/2 tablespoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons + 2 teaspoons milk of choice
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- Combine the flours, baking powder, sugar, and salt until well blended.
- Work the cold butter into the flour mixture until unevenly crumbly.
- Combine the egg and milk, then mix into the flour-butter mixture. Fold in cranberries, coconut, and chocolate chips.
- Turn the dough out onto a floured surface and pat it into a disk, about 2 inches in height. Cut into 4 wedges and place on the baking sheet.
- Bake the scones for 15 to 18 minutes, until golden. Cool slightly, enjoy warm.
- Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.