By posting this recipe, I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.
The holidays are filled with cookies, cakes, pies and quick breads. And while all of that is wonderful (and it IS wonderful), sometimes, you just need something else for dessert. Which is why I made these scones, full of melty chocolate, coconut flavor, and a healthy dose of oats.
What’s more, these delightful treats are made with siggi’s yogurt, a product which prides itself in not containing much sugar – now THAT’S something I can get on board with! The coconut yogurt in these scones lend to both their moist quality, and the coconut flavor, which pairs so perfectly with chocolate chips.
For your next holiday get-together, consider this alternative dessert. Your guests will surely be pleased, and happily welcome something a bit different than the norm!
Chocolate Chip Coconut Yogurt Scones
Makes 8 scones
- 1 C old-fashioned oats
- 1 C whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp coconut extract
- 1/4 C melted coconut oil
- 1/3 C milk of choice
- 1/4 C real honey
- 5.3oz siggi’s Coconut yogurt
- 1/4 C shredded unsweetened coconut
- 1 C dark chocolate chips
Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and spray with PAM.
In a large bowl, mix together the dry ingredients. Add in the extract, melted oil, milk, honey and yogurt. Mix until just combined.
Add the shredded coconut and chocolate chips. Dump the dough onto the prepared baking sheet. Form the dough into a circle, and press down until it’s about 3/4″ thick, evenly across. Use a butter knife to slice the round of dough into 8 equal triangles.
Bake at 425 for 13-15 minutes, or until the edges are golden brown. Remove from the oven and slide the paper or foil off of the pan and onto a baking rack, to stop the scones from cooking more.
Serve warm and enjoy!
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