COCONUT CHERRY SCONES
I tried these after seeing the recipe on the back of a Land O Lakes low-fat half-n-half container and they are yummy.
Provided by CookingONTheSide
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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
A quick and easy scone recipe with great coconut flavour.
Provided by Anscook
Time 45m
Yield Serves 8
Number Of Ingredients 0
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.
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
COCONUT SCONES WITH RASPBERRY OR CHERRY
You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.
Provided by cookiedog
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 69, Sodium 275.4, Carbohydrate 39.8, Fiber 1.6, Sugar 12.2, Protein 5.8
CHERRY SCONES
Sweeten up your scones with this easy recipe - ideal for a posh afternoon tea
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
- Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
- Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.72 milligram of sodium
CHOCOLATE-CHERRY SCONES
These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 49.5 g, Cholesterol 76.7 mg, Fat 20.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 12.4 g, Sodium 332.3 mg, Sugar 15.3 g
THE BISTRO'S CHERRY SCONES
Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!
Provided by Annz Recipez
Categories Scones
Time 40m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut butter into flour mixture until mixture resembles a coarse meal.
- Add cherries and chips and mix well.
- Make a well in center of mixture and pour in yogurt (or buttermilk).
- Mix ingredients into a soft, slightly wet dough.
- Cut dough in half.
- Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
- Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
- Repeat with other half of dough.
- Sprinkle wedges with turbinado sugar.
- Bake at 375 for about 20 minutes or until golden brown.
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COCONUT CHERRY SCONES WITH CITRUS BUTTER RECIPE
From landolakes.com
5/5 (2)Calories 420 per servingServings 8
- Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
- Combine flour, sugar, baking powder and salt in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
- Combine cherries, half & half, coconut, egg and lemon zest in another bowl. Add to flour mixture. Stir just until flour mixture is moistened.
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