In the definitive ranking of candy bars, Reese’s Peanut Butter Cups takes home the gold (followed closely by Snickers, Butterfingers and pink Starbursts). Almond Joys are likely down there with Raisinets and Good & Plenty, filed under “candies you’d find in your grandma’s purse.” But before you write them off, consider these chocolate coconut Almond Joy scones.
They make a great breakfast-on-the-go and are sure to satisfy your candy cravings. These sweet and nutty scones could possibly be the saving grace of the Almond Joy.
Chocolate Coconut Almond Joy Scones
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 90 minutes
- Servings: 24
- Advanced Course
Preheat oven to 375°F and line two baking sheets with parchment paper or silicon mats.
Combine dry ingredients (flour, sugar, baking soda, salt) in a food processor. Cut butter into pieces, throw it into the mix, and pulse until it’s fine and powdery.
Add in coconut milk, egg, almond and vanilla extract. Pulse until mixture forms a dough.
Incorporate chocolate and coconut shreds. Then transfer dough mixture to a lightly floured surface. Divide in half, flatten into a rectangle shape, and begin cutting the dough: one vertical line down the center and two lines horizontally.
At the end of this step, each half should look like this:
Cut each of the six pieces diagonally (making two triangles) and place on prepared pans, about two inches apart. Repeat with the other half of dough.
Bake for 12-15 minutes, or until edges turn golden brown. Remove from oven and cool for about 20 minutes.
While scones are cooling, combine all remaining ingredients together (coconut milk, vanilla extract, powdered sugar and salt) for the glaze and whisk it until smooth. Meanwhile, melt the chocolate in a microwave safe bowl.
When the scones have completely cooled, drizzle glaze and melted chocolate over each one. Then let them dry for 30 minutes.
Note: Allow glaze to dry completely before serving.