Coconut Chocolate Chip Scones

My kids have a book by Mercer Mayer that says the most important ingredient in any recipe is love. So, when I make something for my family and they respond positively, I often ask if I put enough love in it. This is especially fun when both of the kids have helped me make something and we are seeking feedback from Einar.

One of our favorite breakfast treats is chocolate chip scones. Years ago, my sister shared her recipe with me. She got it from her Betty Crocker or Joy of Cooking or some other fairly standard cookbook. We really like this recipe - it's easy, quick, and most importantly, tasty!

Over the past year and a half or so, my husband and I have been using coconut oil more regularly, and so I thought I'd try using coconut oil instead of butter in this recipe. Now, I am not a huge fan of coconut, but I do like coconut milk-based curries. I was hesitant to use unrefined coconut oil because of its mild coconut flavor. We were delighted to discover that using unrefined/virgin coconut oil gave a nice hint of coconut flavor, which was a nice complement to the semisweet chocolate chips I use.

If you want to experience these delicious scones for yourself, gather up extra love and follow the recipe below.

Coconut Chocolate Chip Scones
1/3 cup unrefined/virgin coconut oil (I use Spectrum brand)
1 3/4 cup all-purpose flour
1 1/2 tablespoons sugar
2 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1 egg, beaten
1/3 cup miniature chocolate chips
4 to 6 tablespoons half-and-half

Heat oven to 400 degrees.
Measure flour, sugar, baking powder, and sea salt into a medium bowl. Cut coconut oil into these dry ingredients with a pastry blender until mixture resembles fine crumbs.
Stir in the egg, chocolate chips, and just enough half-and-half so the dough leaves sides of bowl.
Lightly knead 10 times. (I do this right in the bowl.)
Divide into 8 equal pieces. Gently form each piece into a ball and then flatten to about 1/2" thick.
Place on ungreased baking stone, leaving room between each scones.
Bake until golden brown, about 17-19 minutes. (If using a cookie sheet instead of a baking stone, decrease cooking time to 10-12 minutes.)

Enjoy with a cup of coffee or glass of milk.