Sunday, August 1, 2010

Cherry Coconut Oatmeal Scones

While I was on my run yesterday, I was thinking of possible ways to use some fabulous fresh cherries that I had on hand in a baked good...for some reason, I kept coming back to scones.  I have never had a fresh cherry scone before...dried yes, but not fresh.  So I decided that that was what I was going to make!  But I realized that I didn't have any heavy cream, which is usually a staple in my scones.  The solution, full fat coconut milk!  I thought it would be a wonderful replacement to the cream, and give the scones an extra sweet flavor that the regular cream doesn't have.  I decided that I wanted to include toasted large flake coconut in the scones to echo the coconut flavor of the milk, and also add some oats for texture...and not stopping there, I added a bit of spices that love coconut, cinnamon, cardamom, and nutmeg as well as a dash of vanilla.  The scones released a heavenly aroma while baking in the oven, sort of like a coconut oatmeal cookie, but better!  I had to have one before they cooled, and it was marvelous!  Kind of like an oatmeal cookie crossed with a scone, and the fresh cherries provided tart sweet pockets of flavor to bite into!  Much better than dried cherries in a scone!  You must try these before cherries go out of season...

Cherry Coconut Oatmeal Scones
Makes 8

2 cups whole wheat pastry flour
1/3 cup maple sugar, or granulated sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp salt
1 stick cold organic butter, cut into chunks
1 cup toasted large flake coconut, toasted

1/2 cup regular rolled oats
1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
1 Tbsp pure vanilla extract
16 oz fresh organic cherries, quartered
coconut milk for brushing
turbinado sugar for sprinkling

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. Mix in the coconut and oats.  In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in cherries until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack. Makes 8


  1. cherries and coconut? wow I wouldn't have thought of the two together!

  2. Those scones look delicious! I love the idea of cherries and coconut together. Yum!

  3. Love that this scone isn't made with all white flour. These look great!

  4. I love how thick and hearty these look. Plus the flavors sound amazing! Just made some cherry (dried though) scones myself.