Coconut and Chocolate Chip Scones

I really need to put a stop to all the baking that has been going on in this house.  The holidays are over but the weather has been rot lately.  So, what's a girl to do but to bake and enjoy a bit of time in the kitchen right?  These tiny scones are a new favorite.  I got up one morning and had nothing yummy to go with my coffee so I came up with these.  From start to mouth it took about 30 minutes (with a few cooling in the freeze for fast turn around lol).  It is an easy Saturday surprise for the family.  My daughter and I also notice that they seem to get more flavorful as the days went on. 

Coconut and Chocolate Chip Scones

2/3 cup sweetened shredded coconut

1 1/4 cup flour

1 Tbsp plus 1 tsp sugar

1 1/2 tsp baking powder

1/8 teas fine grained sea salt or kosher

4 Tbsp butter, chilled, dairy-free

1/2 cup chocolate chips (Enjoy Life..my favorite)

1/3 cup plus 2 tsp almond milk

1 large egg

1/2 tsp vanilla extract

Place the oven rack in the center of the oven and preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

Toast coconut in a 350 degree oven for 4 minutes or until light golden brown.  Remove and increase oven temperature to 425 degrees.  Cool coconut.

In the bowl of a food processor pulse the flour, 1 Tbsp sugar, baking powder and salt until combined.

Cut butter into small pieces and add to the flour mixture.  Pulse about 30 seconds or until the flour texture resembles sand.  Add the chips and coconut and pulse a few time to mix them in.

Beat the egg, 1/3 cup and 2 tsp of almond milk and vanilla in a bowl until well combined.  With the food processor running, pour the egg mixture into the feed tube and process until the dough forms itself into a ball, about 30 seconds.

Dust a piece of parchment paper lightly with flour and turn out the dough.  Knead a second to incorporate everything then divided it into 6 even pieces.  Form each piece of dough into a disk about 3 inches in diameter.  Using a sharp knife dipped in flour, quarter each disk into 4 even wedges.  Transfer the scones to a lined baking sheet, leaving at least 1 inch of space between them so they have room to expand as they bake. 

Sprinkle the top with a bit of sugar and bake for 15 to 17 minutes or until light golden brown.  Cool on a rack until completely cool.