Coconut Cherry Scones

November, 2016

Coconut and cherries make a winning combination, but it’s the cinnamon sugar that takes these scones over the top.

2 cups all-purpose flour

1/2 cup granulated sugar

3/4 cup shredded coconut

Zest of 1 lemon

Zest of 1 orange

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1tsp ground cardamom

1/4 tsp salt

3/4 cup cold butter, cut into small pieces

1 cup coconut yogourt (full-fat)

1/2 tsp vanilla extract

1 1/2 cups frozen cherries, quartered

For the cinnamon sugar topping

1 tbsp coconut yogourt (for brushing the scones)

2 tsp sugar mixed with 1 tsp ground cinnamon (for sprinkling on the scones)

Preheat your oven to 375˚F, and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, shredded coconut, lemon zest, orange zest, baking powder, baking soda, cinnamon, cardamom and salt. Add the cubed butter, and use your fingertips to gently work the mixture into course crumbs. Next, add the yougurt, vanilla and cherries, and stir the mixture with a fork until just moist.

Turn the dough out onto a floured surface, and with floured hands (or a rolling pin), gently pat the dough into a 11/4-inch-thick disc. Use a cookie cutter to cut out 3-inch rounds.

Place the scones on the prepared baking sheet, lightly brush their tops with coconut yogurt and sprinkle them with cinnamon sugar. Place the scones in the preheated oven, and bake for 20 minutes. Remove the scones to a cooling rack, and serve while warm.

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