Coconut Cherry Scones Recipes

CHERRY-HAZELNUT SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in hazelnuts and cherries. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

COCONUT CHERRY SCONES

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.

COCONUT & CHERRY SCONES

Steps:

• Preheat oven to 200 Celsius. Line a baking tray with a baking sheet.
• Add flour, baking powder salt and sugar in a bowl and mix together. Rub in cold butter until like fine breadcrumbs. Add coconut milk and egg to bowl and mix until just combined. Add cherries and coconut and mix through. Turn mixture onto a floured board and press down until around 1 inch thick. Cut into pieces, place on baking sheet and bake in oven.

CHERRY SCONES WITH CINNAMON GLAZE

Steps:

• Place butter-flavored shortening and regular shortening into a freezer until very cold, at least 2 hours before use. Place cherries into the freezer until very cold, at least 15 minutes before use.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in cold butter-flavored shortening and regular shortening until flour mixture is combined.
• Whisk heavy cream and eggs together in a small bowl. Stir into flour mixture until combined. Fold cold cherries into dough.
• Roll dough out onto a lightly floured surface into a rectangle, about 1 1/2-inches thick. Cut in 1/2 lengthwise; cut out triangles from each 1/2. Place on the prepared baking sheet and place into the freezer to get cold, about 10 minutes.
• Bake in the preheated oven until lightly golden on edges, about 15 minutes.
• Remove scones from the oven and let cool about 5 minutes.
• Meanwhile, combine confectioners' sugar, milk, and cinnamon in a bowl. Lightly drizzle glaze over cooled scones.

COCONUT SCONES WITH RASPBERRY OR CHERRY

Steps:

• In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
• In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
• Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
• Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

DAIRY-FREE LEMON SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened., Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.