Sometimes when I’m in the mood to bake I let my kitchen and the ingredients I have dictate what I’ll be baking next. Looking through my cupboards I found a bag of coconut and cranberries – I always have butter, milk and flour. So you can easily see where this is going; Coconut & Cranberry Scones!
Lately, I’ve noticed a trend in my baking – morning baked goods; buttery scones, warm fruity muffins, and waffles drenched in maple syrup. Perhaps it’s the time of year?! Simply put, the winter blues! Where I crave comfort from my oven and the warmth of a baked good served with a hot cup of tea!
The good news is spring is here! So perhaps my trend will be changing to light, fruity and sweet?! But for now, I’m sticking to my morning baking.
I think these are one of my favourite scone recipes yet! And I make a lot of scones! I really enjoyed how tender and flaky the scones were; the perfect combination of buttery bread with the crunchy texture of the coconut and the sweetness of the cranberries. I loaded flakes of coconut on the top too, giving an extra crunchy bite!
As with most scones they are best served warm and the day of. The biggest mistake people make when baking scones is adding too much liquid and over kneading the dough. In this recipe, I found it extra dry when bringing the dough together. This is due to the coconut flakes. But don’t be tempted to add more liquid. Do your best to lightly bring the dough together and pat into a rectangle. With this recipe it’s also best just to cut the scones into rectangles or squares with a sharp knife, don’t try and use a cookie cutter – the dough is just too crumbly with all the coconut!
Let me know what you guys think of these scones, they are currently my new favourite! Happy Spring 🙂
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ tsp salt
- 2 Tablespoons granulated sugar
- ⅓ cup Stirling Organic Churn 84 unsalted butter, cold and cubed
- ¾ cup shredded unsweetened coconut, plus extra for topping
- ½ cup dried cranberries
- ½ cup full milk
- ½ tsp vanilla
- Milk for brushing on top
- Line a baking sheet with parchment paper and set aside.
- Preheat your oven to 400˚F
- In a large bowl mix flour, baking powder, salt and sugar together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
- Add coconut and cranberries, stir to mix.
- Add milk and vanilla, mix with a fork until ragged (your mixture will be very dry).
- Pour mixture out onto a lightly floured work surface and bring together (gently, not to over mix). Pat and shape into a rectangle 1inch thick. Using a sharp knife cut the rectangle in half, and then cut into 5 triangles on each side (giving you 10 in total).
- Place each triangle on your lined baking sheet approx. 2 inches apart.
- Brush the tops of the scones with milk and sprinkle the tops with more coconut.
- Bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.
Scones can be frozen and rewarmed.
Additional Flavours to add;
- grated lemon peel
- grated orange peel
- mini chocolate chips