At this point in my baking career and time as a home cook, I do feel as though the world might not need another scone. There are great cream scone recipes out there, and wonderful flaky butter scones; there are scones packed with whole grain oats and berries, and others cloaked in sweet, sugary glazes. So why another scone today?
I happen to be a big fan of coconut and started to think about what would happen if I used coconut milk instead of buttermilk or yogurt in a scone dough — and then folded in a heap of toasted coconut and some dark chocolate bits. Would that, in fact, be a scone worth writing about? I'm here to report back that, yes, they are in fact worth talking about.