Chocolate Covered Coconut Almond Scones

• FOR THE SCONES:
• 2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Baking Soda
• 4 Tablespoons Granulated Sugar
• 1/3 cups Cold Butter Cubed
• 1/4 cups Sweetened Shredded Coconut, Toasted
• 1/4 cups Slivered Almonds, Toasted
• 1/2 teaspoons Coconut Extract (optional)
• 1/2 teaspoons Vanilla Extract
• 1 cup Milk
• FOR THE CHOCOLATE DRIZZLE:
• 2 teaspoons Butter
• 1/2 cups Dark Chocolate Chips (Use Semi-sweet Or Milk If You Want These Sweeter)

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper and set aside. (Or lightly grease with nonstick cooking spray.)
2. In a large bowl, combine all dry ingredients. Stir in butter until small chunks form the size of peas. Mix in coconut and almonds. In a small bowl, combine extracts and milk. Pour milk into dry ingredients and stir until just combined. Scoop onto the prepared pan into 12 even scones. Bake 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
3. In a small bowl, microwave butter and chocolate in 20-second intervals, stirring in between until completely melted. Using a spoon, drizzle chocolate over scones. Serve warm.

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Taken from tastykitchen.com/recipes/breads/chocolate-covered-coconut-almond-scones/ (may not work)