Super soft five ingredient scones studded with white chocolate chips, chocolate chunks, and toffee bits!
Ever looked at your schedule and been like, “soooo social time and me … not so much.” And have you ever ignored that? And then regretted it big time?
Yeah. I don’t know anything about the above sentences.
What I do know is that these scones are super fast and super easy. Seriously. On some days, brownies from scratch are overwhelming and on those days, I make scones. And I empty all the half bags of baking chips into the dough and then make myself coffee and cry over biology finals that involve our failed dissections due to defective frogs and the like.
I actually didn’t cry. That’s a lie. The rest is true though, including the defective frog and the eating of two or maybe three and halfish of these bad boys fresh out of the oven with my coffee. Me and scones … who needs social time.
Major kidding. I live for social time. I’m so thankful for people and smiles and encouragement. Whether it be through coffee dates, car rides, or comments, God wasn’t kidding when he said a joyful heart is good medicine.
You know my scone spiel by now – coconut oil is the magical ingredient that keeps these soft and tender but still buttery and scone-esque. The flaky scone is the perfect compliment to the rich and creamy baking chips and you can’t beat toffee bits. I personally like chocolate chunks over chips but if you have mini or regular, those will obviously work in a pinch 🙂
Have a fantastic weekend y’all!
- 2-1/2 cups all purpose flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup coconut oil, softened
- ½ cup toffee bits
- ½ cup chocolate chunks
- ½ cup white chocolate chips
- 1 cup almond milk
- 1 teaspoon vanilla
- Preheat oven to 350. Lightly grease a baking sheet and set aside.
- In a large bowl, whisk flour, sugar, baking powder, and baking soda together.
- Using a pastry cutter (or a fork or a potato masher - it works!) cut in the softened coconut oil until there are no longer any chunks left.
- Add toffee bits, chocolate chunks, and white chocolate chips.
- Pour in the almond milk and vanilla and stir until dough comes together and is combined well.
- Divide dough into two equal halves and set on a floured surface. Roll each half into a circle and then place on prepared baking sheet.
- Cut each into eighths and separate the scones from each other so they don't bake together while in the oven.
- Bake for 16-18 minutes or until tops are golden brown.
- Let cool before serving. Store leftovers in an airtight container. Enjoy!