adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rocky road scones recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate plain scones with a festive twist for a delightful holiday indulgence.
Ingredients:
  • 65g (3/4 cup) desiccated coconut, plus extra, to decorate
  • 35g (1/3 cup) cocoa powder, sifted
  • 250ml (1 cup) coconut milk, warmed
  • 450g (3 cups) self-raising flour
  • 24.00 gm pure icing sugar
  • 0.60 gm salt
  • 160ml (2/3 cup) milk
  • 50g (1/4 cup) glacé cherries, chopped
  • 6 (about 25g) pink and white marshmallows, chopped, plus extra, to decorate
  • 100g white chocolate, melted
  • 40g (1/4 cup) roasted unsalted peanuts, chopped
Instructions:
  • Mix the coconut, cocoa, and coconut milk in a small bowl and let it sit for 20 minutes until the mixture thickens slightly.
  • 1. Preheat your oven to 220C (200C fan forced) and prepare a baking tray by greasing it and lining it with baking paper. 2. In a large bowl, mix together the flour, icing sugar, and salt. 3. Add in the coconut mixture, milk, cherries, and marshmallows, then gently stir with a flat-bladed knife until just combined.
  • Transfer the dough onto a lightly floured surface. Quickly knead until smooth and shape it into a 3cm-thick round. Use a 5cm-diameter pastry cookie cutter dusted in flour to cut out around 14 rounds from the dough, reusing any scraps if needed.
  • Arrange the dough rounds closely together on the prepared tray. Bake for 13-15 minutes, or until they are beautifully puffed up and fully cooked.
  • Drizzle scones with chocolate and sprinkle with extra peanuts, marshmallows, and coconut. Serve warm.

Similar Recipes