Best Coconut Scones With Raspberry Or Cherry Recipes

COCONUT CHERRY SCONES

Coconut Cherry Scones image

I tried these after seeing the recipe on the back of a Land O Lakes low-fat half-n-half container and they are yummy.

Provided by CookingONTheSide

Categories Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg, beaten
1/2 cup half & half light cream
1/3 cup sweetened flaked coconut
1/2 cup dried cherries, chopped
1 teaspoon freshly grated lemon peel
1 tablespoon coarse sugar or 1 tablespoon decorator sugar

Steps:

Heat oven to 375 degrees.
Combine flour, sugar, baking powder and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine egg, half-n-half, coconut, cherries and lemon peel in a small bowl.
Add to flour mixture.
Stir just until flour mixture is moistened.
Turn dough onto lightly floured surface; knead lightly 8-10 minutes.
Pat dough into 7-inch circle.
Place onto greased baking sheet.
Cut into 8 wedges (do not separate).
Sprinkle with coarse sugar.
Bake for 20-25 minutes or until golden brown.
Cool 15 minutes.
Cut wedges apart; remove from baking sheet.

THE ULTIMATE COCONUT SCONES

The Ultimate Coconut Scones image

I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish

Provided by Boomette

Categories Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
5 tablespoons butter, cut into cubes and very cold
1 cup full-fat coconut milk (you can use the coconut milk chunks, you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut

Steps:

Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7

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