These cherry coconut scones are a light and delicious brunch idea with a wonderful combination of dried cherries and coconut baked right in. Scrumptious!
Cherry Coconut Scones. Such a tasty flavour combo!
Today’s recipe brings together some favourite flavours in yet another delicious scone idea. This time dried coconut and dried cherries take centre stage and they work wonderfully well together.
Cherry Coconut Scones. Such a tasty flavour combo!
An alternative to the optional coconut extract in this recipe is to use 1/2 tsp of almond extract instead. Almond is another flavour that goes incredibly well with cherry.
The coconut for this recipe is finely cut UNSWEETENED dried (dessicated) coconut. It’s the kind I use in baking all the time.
Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.
I rarely use sweetened coconut because I find the sugar in it really masks the coconut flavour. The unsweetened carries far more coconut flavour in my humble opinion, plus the extra sweetness just isn’t needed in this recipe.
Organic Raw Dry Cherries in a Bowl
Using dried cherries mimics the raisins in our Traditional Raisin Tea Buns and using them means you can make this recipe at any time of year. Serve them for teatime, office coffee breaks, or as part of an outstanding weekend brunch.
Cherry Coconut Scones.
Love great brunch ideas?
For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Originally published Sept 2008. Updated Sept 2020.
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Cherry Coconut Scones
These cherry coconut scones are a light and delicious brunch idea with a wonderful combination of dried cherries and coconut baked right in. Scrumptious!
Ingredients
- 3 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ¼ tsp salt
- ¾ cup very cold butter, cut in cubes
- 1 cup undiluted evaporated milk
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 ½ cups dried cherries
- 1 cup unsweetened fine coconut
Instructions
- In a food processor, combine the flour, sugar, baking powder and salt.
- Add the cold butter. Pulse processor on and off repeatedly to work the butter through the dry ingredients until mixture resembles a coarse meal. Small pieces of butter about half the size of small peas should still be visible in the mixture.
- Remove to a large bowl and stir in the dried cherries and coconut.
- Mix together the milk, and extracts.
- Pour over dry ingredients and toss together only enough to form a dough ball.
- Roll to 1 inch thickness and cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet about an inch apart.
- Brush an egg wash over the tops and sprinkle surfaces with sugar.
- Demerara sugar works well for this but you can use plain white sugar in a pinch.
- Bake at 375 degrees F for about 25 minutes or until golden brown. Baking time will vary depending on the size of your scones.
- This recipe makes 16 scones.
Notes
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 295Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 231mgCarbohydrates 44gFiber 2gSugar 23gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.