My pantry is always stocked for baking emergencies—cookies, muffins, cinnamon rolls, brownies—you name it. I keep dried essentials like chocolate chips, nuts, dried fruit, oats, spices, sugars, and multiple flours on hand. In the fridge and freezer there’s butter, buttermilk, cream, yeast, frozen fruit, and more butter. It takes up space, but having everything ready makes pulling together a sweet snack effortless.
A new deep freezer saved the day this birthday (thanks to the best husband ever), so now I store even more frozen fruit, butter, and nuts. Pro tip: storing baking chips, butter, and nuts in the freezer extends their life and keeps them tasting fresh longer.
These scones were born out of a craving. My sister-in-law sent a photo of banana chocolate chip scones, and I couldn’t stop thinking about scones after that. I improvised and landed on this combination: dark chocolate, coconut, and ricotta—soft, tender scones that are quick to make and impossible to resist.
Why these work: ricotta keeps the crumb tender and moist, and cold butter folded into the flour creates delicate layers without drying the dough out. The buttermilk adds tang and helps the scones rise, while coconut and dark chocolate bring a bright, slightly tropical contrast to the rich chocolate. They’re quick—about 35 minutes from start to finish—so ideal for an afternoon snack or a special breakfast.
I made these at two in the afternoon while craving something sweet and had them ready for a snack soon after. They store well for a day or two at room temperature in an airtight container and can be reheated briefly to bring back the just-baked texture. If you keep your baking staples on hand, these scones are extremely easy to whip up whenever the mood strikes.
coconut and dark chocolate ricotta scones
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 8 | Author: Taylor Ellingson
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, chilled and cut into ½” pieces
- ¾ cup part-skim or whole-milk ricotta cheese
- ⅓ cup buttermilk
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- ¾ cup dark chocolate chips or chunks
- ¾ cup sweetened shredded coconut
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Cut the chilled butter into the flour mixture using a pastry cutter, fork, or your fingertips until the mixture is crumbly and pea-sized bits of butter remain.
- In a separate bowl, mix the ricotta, buttermilk, egg, vanilla extract, and coconut extract until smooth.
- Pour the wet ingredients into the flour and butter mixture and stir gently until just combined—avoid overmixing to keep the scones tender.
- Fold in the dark chocolate and shredded coconut until distributed through the dough.
- Turn the dough out onto a well-floured surface and pat it into a disc about 1 inch thick.
- Cut the disc into 8 even triangles and transfer them to the prepared baking sheet, preserving the disc shape and leaving about ½ inch between each scone.
- Bake for 15–20 minutes, or until the scones are lightly golden on top and a skewer inserted into the center comes out clean of raw dough (a few chocolate bits are fine).
- Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack.
- Serve warm or at room temperature. Enjoy!
Notes and Tips
These scones are best the day they are baked, but they keep well in an airtight container for a day or two. Reheat gently in a low oven or a toaster oven for a few minutes to refresh the texture. If you prefer a less sweet scone, reduce the sugar slightly or use unsweetened shredded coconut. For extra coconut flavor, toast the shredded coconut lightly before folding it into the dough. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon lemon juice or white vinegar to ⅓ cup milk and letting it sit for 5 minutes.
Whether you’re baking for a snack, breakfast, or to satisfy a craving, these coconut and dark chocolate ricotta scones are an easy, tender treat that pairs beautifully with coffee or tea.