My Scottish Experience and Chocolate Coconut Scones

I used to despise scones. My first taste was in Scotland while visiting my friend Sydney. We were sipping tea in a café, sitting at the window and watching bundled passersby attempting to stay warm in the wild winds of St. Andrews. Knowing my enthusiasm for baked goods, Sydney encouraged me to try a blueberry scone. Expecting a warm buttery pastry, I was revolted by the cake’s dry and crumbly texture.

She reminded me that I was used to overly-sugared American desserts and prompted again. Bite by bite, it grew on me. Although Sydney and I still live an ocean apart, we always seem to reconnect over tea and sweets during the holidays.

This scone recipe is a favorite because of its subtle sweetness from the lovely flaked chocolate in every bite. Due to the thin batter, these are baked in a muffin tin.

Enjoy with coffee or tea.


Chocolate Coconut Scones (Yields 12)


  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1/3 cup sugar, plus 1 tablespoon for sprinkling
  • 1 cup cold half-and-half
  • ½ cup unsweetened shredded coconut
  • ¼ cup semi-sweet chocolate chips
  • 1/3 cup dark chocolate chips


  1. Preheat the oven to 375 degrees F and line a 12-count muffin tin with cupcake liners, or spray with cooking spray.
  2. In a medium-size bowl, sift together flour, baking soda, and salt. Stir in 1/3 cup sugar and coconut.
  3. In a blender or food processor, grate the chocolates until powdered (can leave a few large flakes). Add to flour mixture.
  4. Pour in half-and-half and stir with wooden spoon until thoroughly combined. Do not over mix.
  5. Fill each muffin tin cup 2/3 full of batter. Put in the oven and bake for 6 minutes, then sprinkle 1 tablespoon sugar over the scone tops. Continue baking for another 6-9 minutes or until toothpick comes out clean and surface is beginning to turn golden in color.
  6. Remove from the oven and let sit for five minutes before moving to a wire cooling rack.

Kate, a craft beer enthusiast, loves local honey, cool morning runs, and the Cincinnati Reds. When not advocating quality over quantity, she is most likely eating a large slice of cake. Track Kate’s writing, recipes, and reviews at Brown Ale Girl.