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Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, shredded coconut, and milk chocolate chips. Whisk them together until well distributed.

Add the creme fraiche (or sour cream) to the dry ingredients. Using your hands or a spatula, gently mix until just combined. Be careful not to overmix, as this can lead to a gummy texture. The dough should be soft.

If the dough feels a little sticky, let it rest on the counter for 10 to 15 minutes. This allows the flour to fully hydrate and makes the dough easier to handle.

Divide the dough into 4 equal portions. Each portion should be approximately 100 grams. Shape each portion into a round scone and place them on the prepared baking sheet.

For the final touch, brush the top of each scone with a small amount of creme fraiche (or sour cream), then gently press the top of each scone into a bowl of brown sugar to coat generously.

Bake the scones in the preheated oven for 35 minutes, or until they are golden brown and cooked through. They should have a perfectly crunchy outside and a super soft middle.


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, shredded coconut, and milk chocolate chips. Whisk them together until well distributed.

Add the creme fraiche (or sour cream) to the dry ingredients. Using your hands or a spatula, gently mix until just combined. Be careful not to overmix, as this can lead to a gummy texture. The dough should be soft.

If the dough feels a little sticky, let it rest on the counter for 10 to 15 minutes. This allows the flour to fully hydrate and makes the dough easier to handle.

Divide the dough into 4 equal portions. Each portion should be approximately 100 grams. Shape each portion into a round scone and place them on the prepared baking sheet.

For the final touch, brush the top of each scone with a small amount of creme fraiche (or sour cream), then gently press the top of each scone into a bowl of brown sugar to coat generously.

Bake the scones in the preheated oven for 35 minutes, or until they are golden brown and cooked through. They should have a perfectly crunchy outside and a super soft middle.
