1/2cupvery cold unsalted buttercut into 1/2" cubes
1container of Stonyfield Chocolate Greek yogurt
1bar Lindt CLASSIC RECIPE Milk Chocolatechopped
Preheat the oven to 350F. Cover a cookie sheet with nonstick spray, parchment paper or nonstick pad.
Chop Lindt Chocolate bar into small chunks.
In a large mixing bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tarter, salt).
Cut in butter, using a pastry cutter or fork until the butter is the size of peas.
In a separate bowl, whisk together egg and yogurt.
Add to the dry mixture and mix until just combined.
Add coconut and chocolate.
Turn dough out onto floured cutting board. Knead a few times to bring the dough together, and shape into a ball. Gently press down to make the dough into a disc, approximately 8-9" in diameter.
Use a pizza cutter into eight triangles.
Transfer scones to the prepared baking sheet, making sure to space about 2" apart
Bake for 15 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.
While the scones are cooling, make the glaze by whisking all ingredients together until smooth. Drizzle over completely-cooled scones just before serving and allow the glaze to dry slightly before serving.
Makes eight scones, or four large scones if you prefer. Store the scones in an airtight container at room temperature for up to three days. Or, store the prepared scones in an airtight container in the freezer for up to three months.