chocolate chip scones

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As a mom of two, as well as a business owner, my summer days can be hectic. I absolutely adore my life, of course, but by the afternoons, I’m ready for a small break.

Folgers gets this. They understand my love of great iced coffee and have come to the rescue with Folgers Iced Café Coffee Drink Concentrates, a line of concentrated coffee, sweetener and flavor enhancers (and no sugar or preservatives) combined in a portable squeeze bottle.

Just add a couple squeezes to cold milk, stir, add ice, and enjoy!

I sometimes like to add a little sweet treat to my afternoon iced coffee break, so I baked up some yummy Toasted Coconut and Chocolate Chip Scones. The recipe is easy and your house will smell divine as you’re baking them.

Here’s what you need:

1 c. unsweetened coconut
2 1/4 c. flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. very cold butter
1 egg
3/4 c. heavy whipping cream
1 c. semisweet chocolate chips or chunks

Step 1: Preheat oven to 400 degrees. Spread coconut onto your baking sheet and toast for 7 minutes or so (keep an eye on it so it doesn’t burn). You’re looking for it to turn golden brown and fragrant. Set aside.

Step 2: Combine dry ingredients (flour, sugar, baking soda, salt), and cut in butter using a pastry blender (or your fingers). Don’t overmix; you just want it to resemble coarse crumbs. Make a well in the center of the flour mixture.

Step 3: Combine egg and whipping cream. Beat lightly with a fork.

Step 4: Add egg mixture to flour mixture. Add toasted coconut and chocolate chips. Using a fork, stir gently until just combined.

Step 5: Flour your countertop, knead dough for about 12 strokes. Gently pat dough into a rectangle (approx. 10″x4″), and cut dough to create 12 rectangles. Place on a baking sheet and brush rectangles with additional whipping cream.