Coconut & Cranberry Scones

Coconut Macaroons

5 from 1 reviews

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.


Units Scale
  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (76g) unsalted butter, cold and cubed
  • 3/4 cup shredded unsweetened coconut, plus extra for topping
  • 1/2 cup dried cranberries
  • 1/2 cup full milk
  • 1/2 teaspoon vanilla extract
  • milk for brushing on top


  1. Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix flour, sugar, baking powder and salt together.
  3. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form.
  4. Add coconut and cranberries, stir to mix.
  5. Add milk and vanilla, mix with a fork until ragged (your mixture will be dry).
  6. Pour mixture out onto a work surface and bring together (gently, not to overmix). Pat and shape into a rectangle 1 inch thick. Using a sharp knife cut the rectangle in half, and then cut into 5 triangles on each side (giving you 10 in total).
  7. Place each triangle on your lined baking sheet approx. 2 inches apart.
  8. Brush the tops of the scones with milk and sprinkle the tops with more coconut.
  9. Place the baking sheet with the scones in the freezer for 10 minutes.
  10. Then bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.


Store in a tin for up to 3 days. Best served warm from the oven and eaten the day of.
Scones can be frozen and rewarmed.

Additional Flavours to add;
– grated lemon peel
– grated orange peel
– mini chocolate chips


Keywords: Coconut, Cranberry, Scone, Breakfast, Biscuit