These scones are a delightful twist on the classic, featuring toasted coconut and walnuts for a nutty crunch and rich flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed for even distribution of leavening agents.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a small bowl, whisk together the buttermilk and egg, then add this mixture to the dry ingredients, stirring just until moistened.
Avoid overmixing to keep the scones tender.
Gently fold in the toasted coconut, chopped walnuts, and dark chocolate chips.
Folding gently prevents overworking the dough and keeps the texture light.
Divide the dough in half, pat each half into a flat circle about 1 inch thick, and cut each circle into 8 wedges.
Use a sharp knife or bench scraper for clean cuts.
Place the wedges on the prepared baking sheet and bake for 15 minutes or until golden brown.
Check the scones a minute or two before the timer ends to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a dollop of cream or a drizzle of honey for added indulgence.
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