Coconut and Walnut Scones Holiday Recipe

Southern Cross Media | Coconut and Walnut Scones Holiday Recipe


2 1/4 Cups All-Purpose Flour

1/2 Cup Cane Sugar, Plus More for Sprinkling

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt or Sea Salt

1/2 Cup Unsalted or Salted Butter, Cold and Cubed

3/4 Cup Heavy Cream, Half-n-Half, or Full Fat Greek Yogurt (Additional for brushing before baking.)

1 Large Egg, Slightly Beaten

2 Tsp Vanilla Extract

1 Cup Fruit of Choice – Blueberries, Raspberries, Cranberries, etc.- Optional

Crushed Walnuts for Topping – Optional or Add your Favorite!

Coconut for Topping – Optional or Add your Favorite!

-Pre-heat oven to 400 degrees, and line a baking sheet w/ parchment paper

-In a large mixing bowl, sift/mix flour, sugar, baking powder, baking soda, and salt

-Add cold, cubed butter (can be done by hand or w/ a pastry cutter) until the mixture resembles pea-like crumbles

-Add liquid of choice, egg, and vanilla extract

-Stir until the dough just comes together, be sure not to over mix

– Fold in Fruit if desired

-Transfer to a floured surface and shape dough into a round, 1/2 to 1-inch thick disk by hand or using a rolling pin

-Cut into 8 even wedges and arrange on a baking sheet

-Brush tops w/ cream, half-n-half, or milk, add walnuts and coconut topping (or your toppings of choice) and finish with a sugar sprinkle

Bake for 16-20 mins or until golden brown

Cool for 15 minutes on a rack before serving

Store in an airtight container, refrigeration is recommended to obtain freshness.

Reheat before serving if desired.

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