Cherry – Coconut Scones

18 Jun


I have a friend who always thinks I am playing a prank on her. It is comical to me at this point – it has been going on for over a decade. I do not know what I did to make her so skeptical, but other than maybe a surprise birthday gift or two (and my generally jocular nature), she has no reason to believe I would ever mislead her. I never have – which she readily admits.

And I would never mislead you.

So trust me when I say that whipping up a batch of scones is not a big deal. Scones sound fancy … look fancy … even taste fancy. But this classic brunch-or-tea snack will only take a few minutes, and requires only a few ingredients that you can easily keep on hand.  Before you know it, you will be on your way to impressing your guests, or just classing up your morning routine. This take on scones is even healthy. Again, not misleading you. Look at those whole grains and totally minimal butter.

These Cherry – Coconut Scones would make a wonderful hostess gift. I know I, for one, would love to wake up to a batch of them to enjoy with my coffee as I survey the damage of an evening’s merriment. Just grab a cute pastry or cake box from a kitchen store or the Container Store (love the options there), fill it with a batch once the scones have cooled, and tie it with a ribbon.

This recipe will make 6 small scones. If you want to double it, pay attention below to the brief {fancy brackets} below. Serve with jam or fresh whipped cream.


– 1/4 c quick oats
– 1/2 c whole wheat flour
– 1/2 c white flour
– 2 T brown sugar, measure when packed
– kosher salt, just a pinch
– 1/4 t ground ginger
– nutmeg, just a pinch
– 1.5 t baking powder
– handful of dried cherries (unsweetened)
– 1/4 c unsweetened coconut shavings
– 2 T cold unsalted butter, cut in to small cubes
– 1/2 c buttermilk*
– sugar for sprinkling, optional

How do I make it?

  • Preheat oven to 375. Line a cookie sheet with parchment paper or a silpat.
  • Place first 8 ingredients (through baking powder) in a food processor. Pulse a few times to combine.
  • Add the cherries, coconut, and cubes of butter. Pulse again until the mixture looks sandy.
  • Add the buttermilk, and pulse again only until combined.

THAT’S IT. You’re almost done! There are a few ways you can form the scones:

1. The recipe that I have (only slightly) adapted here indicates that you can just drop spoonfuls of the dough onto parchment paper. This recipe will make 4 1/2-cup scones using the spoon-and-drop method.

2. I prefer a bit more shape to my scones. To get the classic triangle scone shape, on the prepared pan, form the dough into a large circle, rounded at the top, but no higher than 2 inches. Using something not super-sharp, like a bench scraper or the back of a knife (be super careful!), cut the circle in half, and then cut each half in to 3 wedges, so you have 6 total. Separate the wedges a bit before you bake them so they can brown on all sides. {If you double the recipe, you can either make one larger circle with 6 to 8 larger scones, or you can make two smaller circles and proceed with the instructions above.}

3. For round scones like the first picture in this post, hold a biscuit cutter or round cookie cutter flat in your hand. Spoon the dough in to it (or use your hands), packing it moderately so it holds together when you turn it on to the cookie sheet, but is not jammed in there. The yield for this recipe will depend on the size of the mold you use.

  • Sprinkle with sugar, if you would like.
  • Bake for about 30 minutes, or until the scones turn golden.

More info please?
* Buttermilk. I have maybe bought buttermilk one time ever. I never need the whole carton and hate to waste it. Instead, try this technique: Pour 1 t fresh-squeezed lemon juice into a measuring cup, and fill up to the desired amount with regular ol’ milk (I use skim organic, which I consider regular ol’). For example, if you need 1/2 c, as you do for this recipe, after you pour in the 1 t lemon juice, fill with milk until you hit 1/2 c total. Let it sit for a bit, ideally for 5-10 minutes, but I honestly have never had a problem using it as soon as it curdles a bit. Oh yes, it will curdle. Don’t worry, it is just lemon juice and milk!


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