Dark Chocolate Heart Scones with Chocolate Ganache & Toasted Coconut

For the scones:
Preheat oven to 425 F. In a large bowl, combine flour, baking powder, salt and sugar. With a pastry blender or your (clean) fingers, cut the butter into the flour and sugar. Combine until resembles coarse crumbs.

In another small bowl, combine milk, egg, and vanilla. Add wet ingredients into dry along with chocolate chips in batches until mixture clings together and forms a soft dough.

Flour a work surface and knead the dough gently 5 or 6 times. Then roll dough into a 7 inch round. Use a heart shaped cookie cutter and cut out 8 (or more depending on dough) hearts. Place hearts on a baking sheet that you’ve sprayed with non-stick cooking spray. You can re-roll the scraps to make additional scones.

Bake for about 16 minutes or until golden brown. Remove from oven and let them cool slightly. Spread chocolate ganache on top and top with toasted coconut.

For the ganache:
In a medium saucepan, melt chocolate chips and cream over medium heat. Stir to combine and set aside until thickened.