Coconut Rolled Oat Scone with Chocolate Topping

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I baked these scones a day before we went Lundu Beach for holiday. I plan to bake something as snack to bring along. At the same time I want to clear some of the milk, rolled oat and desiccated coconut in fridge. It had been quite sometimes not baking scones. Why not? 

The scones are great on its’ own especially serving warm. Since I'm in holiday mood I took extra effort drizzle some chocolate on top. I really enjoy it, same for my kids. For me the best part is the bite contain lots of sugar, desiccated coconut and chocolate at the same time :D These scones have soft and slightly chewy texture inside, nice topping of crunch from the sugar, flavour from the coconut and sweetness from the chocolate. Will you like this kind of scones?

Yield 8 big scones or 12 small scones
Ingredients:
(A)
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

70g rolled oat
50g unsweetened desiccated coconut (reserve 1-2 tbsp for topping)
60g sugar

60g cold butter (cut into small cubes)

(B)
2/3 cup milk
1 egg (slightly beaten)
1 tsp vanilla extract
*mix together and set aside

(C) Topping
Some desiccated coconut
Some sugar
Some melted chocolate

Methods:
1. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Add in rolled oat, desiccated coconut and sugar. Mix to combine.

2. Add the cold butter cubes. Mixing by rubbing till all flour mixture combine with butter. A course breadcrumb will form.

3. Create a well in the dry ingredients and put the milk mixture from (B) in the middle. Gently fold with spatula until combined.

4. Place the wet dough onto lined baking pan. Pat the dough with spatula into a circle (about 1 cm thick). Use a scraper (sharp knife is better) to score into 12 sections (or 8 sections for bigger scones).

5. The dough is very sticky. Do not try to separate the sections. Decorate by sprinkle the remaining desiccated coconut and sugar on top.

6. Bake at 200C for 20 minutes or till bottom turn brown. Remove from the oven and place on board. With a knife cut all the way through the scored sections.

8. Transfer to wire rack and leave to cool.

9.Then drizzle melted chocolate over the scones. Enjoy!

I'm sharing this post at:

~Recipe Box# 26 hosted by Bizzy Bakes

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~December AlphaBakes challenge with letter 'S' hosted by The More than Occasional Baker and Caroline Makes