Coconut & Cranberry Scones

This country style scone is a little different with the addition of cranberries and coconut. They are flakey, buttery and sweet! Perfectly paired with a cup of tea.

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 🙂

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