Coconut Cherry Scones are easy, one-bowl cream scones studded with tart cherries and toasted coconut for a sweet start to your morning!
Just when I thought I’ve made every scone on the planet, new inspiration strikes and I have to make just one more! Coconut cherry scones are a delicious little fruit pastry with a hint of the tropics.
- EASY TO THROW TOGETHER: made with my no fuss one bowl cream scone method which is perfect when you
wantneed to get a warm scone into your mouth stat. - UNUSUAL FLAVOR COMBO: Toasted coconut and tart summer cherries make the best combo this time of year.
- THAT SWEET SPOT WHERE BREAKFAST MEETS DESSERT: because sometimes you could use a little jump start to your day 🙂
cream scones or butter scones?
These coconut cherry scones are made with a cream scone base recipe, which has sort of become my go-to these days for two major reasons:
- Cream scones, made with heavy cream instead of butter, are a lot easier to mix together – you don’t need to worry about working cold butter into your flour mixture. I used to haul out my food processor to do this, but now I just simply mix the cold cream into my dry ingredients and I’m ready to go. Pretty convenient.
- Cream scones are a little bit softer and cake-ier than traditional butter scones which are a little bit denser, flakier, and with crunchier edges. Both are delish!
variations on coconut cherry scones
- Other fruit or berries ~ blueberries, strawberries, chopped peaches or bananas will all work!
- Dried cherries will also work.
- Try sour cherries!
- Use sweetened shredded coconut in place of the unsweetened coconut, it will make these scones even richer.
- Add sliced almonds and sub almond extract for the vanilla. It’s a great pairing with stone fruit like cherries.
- Cut your scones into wedges, or use an ice cream scoop to portion them out rather than roll and cut with a biscuit cutter like I did.
- Add a handful of mini chocolate chips!
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Coconut Cherry Scones
These easy, one-bowl cream scones are studded with tart cherries accented with toasted coconut and almond extract.
Servings: 12 scones
Ingredients
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 1/3 cup plus 3 Tbsp, heavy cream
- 1 tsp almond extract (or substitute vanilla extract)
- 1 cup pitted cherries, sliced in half
- 1/2 cup toasted shredded coconut, unsweetened
- 3 Tbsp coarse sugar, for sprinkling (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour, baking powder, sugar, and salt. Whisk to combine.
- Add the heavy cream and the almond extract. Mix until a shaggy dough starts to form and most of the dry flour streaks are gone, but don't mix it completely.
- Add the chopped cherries and coconut and gently fold them in to finish mixing the dough.
- Transfer the dough to a lightly floured surface and gently pat it into a large circle about 1 inch thick (you can also divide the dough in half and do this twice if that is easier)
- Using a 2 inch biscuit cutter, cut out 12 scones, and place them on your prepared baking sheet.
- Place the scones in the freezer for 15 minutes or in the fridge for 30 minutes to chill.
- Preheat oven to 400F.
- Bake the scones for 15-18 minutes until starting to turn golden brown on the edges.
- Allow to cool completely before storing. The scones can be stored at room temperature for a couple of days, but are best the day they're made. They can be frozen for up to 3 months.
Nutrition
Calories: 271 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 30 mg · Sodium: 107 mg · Potassium: 207 mg · Fiber: 2 g · Sugar: 11 g · Vitamin A: 396 IU · Vitamin C: 1 mg · Calcium: 68 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Sue: Can I omit the coconut? My daughter is allergic.
Sue, you don’t say where and when to use the coconut.
You’ll fold it in with the cherries, thanks for spotting that!
Can I leave the coconut out? My daughter is allergic to it.
The coconut absorbs moisture in the dough so I would replace it with rolled oats or chopped nuts to compensate.
I have a jar of sour cherries in juice, do you think I could use those?
Yes, I love sour cherries. Just drain them well.