German Chocolate Scones
Makes approximately 18
The flavors of the iconic cake—sweet chocolate, coconut, and toasted pecans—are in every bite of these delectable teatime bakes.
2½ cups all-purpose flour*
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
1 (4-ounce) package chopped sweet baking chocolate**
½ cup sweetened shredded coconut, coarsely chopped
⅓ cup chopped toasted pecans
½ cup plus 2 tablespoons cold heavy whipping cream
2 large eggs, divided
½ teaspoon vanilla extract
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate, coconut, and pecans.
• In a small bowl, whisk together cream, 1 egg, and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms.
• Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, 15 to 20 minutes.
• In a small bowl, whisk remaining 1 egg until lightly beaten. Brush tops of scones with beaten egg.
• Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let
