Coconut Cherry Scones

Coconut Cherry Scones

(8 servings)    Printable Version
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter - cut into small cubes
  • 1/2 cup dried cherries pieces - chopped
  • 1/2 cup half & half
  • 1/3 cup sweetened flaked coconut
  • 1 large egg - beaten
  • 1 teaspoon freshly grated lemon peel
  • 1 additional Tablespoon sugar for glaze
Preheat oven to 375 degrees.

In a large bowl, sift together the flour, sugar, baking powder and salt. Using a fork, cut in the butter. Blend until the mixture resembles we sand.

In a separate medium bowl, mix together the cherries, half & half, coconut, egg and lemon peel in small bowl.

Add the cherry mixture to the flour mixture. Mix until just combined and moistened.

Turn the dough out onto lightly floured surface. Knead 10 times. Pat the dough into a 7-inch circle.

Place the dough onto a greased baking sheet. Cut it into 8 wedges like a pizza. Don't separate the slices. Sprinkle with additional sugar.

Bake for 20 to 25 minutes or until golden brown. Allow scones to cool at least 10 minutes before cutting wedges apart and serving.


These scones smell so good while they're baking. In a pinch, you can replace the cherries with dried cranberries or even raisins.

Mr Breakfast would like to thank PinkFloyd for this recipe.

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