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Recipe of the Month: Cherry Coconut Scones

August 5, 2011

At the Catherine Ward House, we make every effort to switch between sweet and savory breakfast dishes every morning. Our blog follows suit as we share recipes that we have tested in our kitchen over the past seven years. So far, we have shared a recipe for Walnut Chocolate Chip Banana Bread, Individual Ricotta Frittatas, Orange Praline French Toast, and Baked Rolled Omelets. This month we would like to share with you a recipe that comes from one of our General Manager’s old friends – Cherry Coconut Scones. This recipe is from – a great cooking blog filled with breads, snacks, dinners, and other goodies (even an orange, rosemary, and habanero pepper infused ice cream!). All of the recipes at Elise’s Kitchen are creative – with most using things easily found in your cupboards or at your local grocery store, and all of the directions written in simple English (always a plus for busy folks like us).

Follow the jump for the recipe.

Cherry Coconut Scones

Prep Time: 15-25 Minutes

Cook Time: Approx 25 Minutes

Makes 8 scones.


  • 3 cups all-purpose Flour
  • 1 cup Sugar
  • 1 Tbs Baking Powder
  • 12 Tbs Unsalted Butter(cold)
  • 1/2 tsp Salt
  • 1 tsp Ground Ginger
  • Zest of 1 Lemon
  • 1 & 1/2 cups Fresh Cherries(could use dried)
  • 1/2 cup Coconut Flakes(I prefer unsweetened)
  • 3/4 cup Milk


  1. Preheat oven to 375 degrees.
  2. Pit, stem, and quarter the cherries and set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, salt, ginger, and lemon zest.
  4. Cut the butter up into tiny pieces and work it through the flour mixture with your hands or a pastry cutter until it is fully incorporated. Dough should have a crumbly texture at this point.
  5. Add in the cherries, coconut, and milk and knead the dough in the bowl until it is mostly smooth. Turn dough out onto a floured surface and continue to knead until the dough is completely smooth. Try not to over work it.
  6. Shape the dough into a disc that is about 1 inch thick. With a knife or scraper, divide the disc into 8 wedges.
  7. Place the wedges on a parchment lined baking sheet and bake in the oven for roughly 25 minutes.
  8. Remove the scones from the oven and cool for at least 10 minutes before serving.
  9. To decorate, try drizzling the tops with white chocolate or adding some icing with extra coconut flakes.

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