These cherry coconut scones are a light and delicious brunch idea with a wonderful combination of dried cherries and coconut baked right in. Scrumptious!
In a food processor, combine:
3 cups flour
¾ cup sugar
3 tsp baking powder
¼ tsp salt
Pulse processor to cut in:
¾ cup very cold butter, cut in cubes
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:
1 ½ cups dried cherries
1 cup unsweetened fine coconut
1 cup undiluted evaporated milk
1 tsp vanilla extract
2 tsp coconut extract
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.
For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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