Coconut & Dried Cherry Scones

by Kiran on October 6, 2015 · 12 comments

in Baking, Desserts

Afternoon tea has to be one of my favorite time to unwind. With tea, petite sandwiches and of course, the occasional scones. Halved and slathered with thick cold european butter and jam — the whole eating experience makes up for any mishaps.

No thanks to the British invasion, I need scones in my life. Periodically.

Coconut & Dried Cherry Scones | @KiranTarun
Autumn is in the air, but I cannot get by with tropical cravings. Sipping on just tea all day long isn’t quite adequate. And frankly speaking, I’m not even ready for pumpkins.

And when history beckons for scones, it only makes sense to be in the “present” and bake it.

Coconut & Dried Cherry Scones | @KiranTarun
Coconut and dried cherry scones on the other hand, doesn’t need any persuasion. Afternoon tea (or hi-tea as referred to back home) is when mom, sis and I loved indulging. Not only into tea sandwiches and scones, but juicy gossips over copious cups of tea.

Coconut & Dried Cherry Scones | @KiranTarun
And we totally suggest you to do the same — sharing laughs and gossips over tea and scones. It’s perfectly acceptable during hi-tea’s!

Coconut & Dried Cherry Scones | @KiranTarun

Print This Recipe Print This Recipe

Makes 8 scones


  • 1 cup all purpose flour
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened coconut flakes
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup turbinado sugar
  • heaping 1/3 cup chilled coconut oil, scraped*
  • 1/3 cup thick coconut milk, chilled
  • 1 egg, beaten
  • 1 tsp coconut rum
  • 1/4 cup dried cherries, chopped
  • 1 egg & 2 tbsp coconut milk = egg wash
  • some sparkling sugar + coconut flakes


  1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
  2. Sift flours, baking powder and salt into a large bowl. Combine coconut flakes and turbinado sugar. Add scraped cold coconut oil and using a pastry cutter, work through the flour to resemble course crumbs.
  3. Transfer coarse crumbs into a stand mixer fitted with a paddle.
  4. With the stand mixer on low speed, drizzle in thick coconut milk, one beaten egg and coconut rum. Fold in dried cherries and work the dough only until it comes together. Do not over-mix.
  5. Scoop out dough onto a clean surface, lined with parchment paper. With clean hands, work the dough forming it into a thick circled disk. Place another piece of parchment over the disk and using a rolling pin, roll out a nice even circle and to desired thickness.
  6. With a very sharp knife, divide scones into 8 thick wedges. Place scones on prepared baking sheet lined with parchment. Lightly brush on some egg wash, generous sprinkling of sparking sugar and coconut flakes.
  7. Bake scones between 15 to 20 minutes.
  8. Remove scones from the oven and allow to cool for 10 minutes on the baking sheet, before cooling off completely on a cooling rack.
  9. Serve it up with your favorite tea!
  10. Leftovers can be kept fresh for 5 days, in an air-tight container.


Coconut & Dried Cherry Scones | @KiranTarun
Off to have scones for breakfast. Sacrilege, I know 😀

What’s your favorite time of the day?


Enjoyed this recipe? Join others and get free email updates!

Leave a Comment

CommentLuv badge

{ 12 comments… read them below or add one }

1 Rosa October 6, 2015 at 11:27 AM

I’d love to eat one of your lovely scones! Perfect with a good cuppa.




2 Kiran October 23, 2015 at 3:05 PM

Rosa — wish I could mail it over. You are right about having it with a good cuppa!


3 Angie@Angie's Recipes October 6, 2015 at 11:40 AM

Great photos, as always, and the scones are fantastic!
Angie@Angie’s Recipes recently posted..Savoury Hokkaido Pumpkin Crumble


4 Kiran October 23, 2015 at 3:09 PM

Hi Angie!! Thanks for dropping by. I’ve been so busy but it’s great to be back to routine. xo


5 October 6, 2015 at 9:10 PM

Its been a while I had visited your space. The coconut cherry scones looks absolutely stunning and the pictures tells all about it !! I would love to have a piece for breakfast 🙂 recently posted..Apple Beet Carrot Detox Smoothie


6 Kiran October 23, 2015 at 3:42 PM

Shibi — welcome back! I have been away myself. Scones and tea goes very well together. Enjoy 🙂


7 Asha October 7, 2015 at 11:47 AM

Those scones look perfect and I know your love for coconut. Must taste heavenly.


8 Kiran October 23, 2015 at 3:48 PM

You certainly know about my obsession with coconut. Happy Dusshera, friend 🙂


9 Laura (Tutti Dolci) October 21, 2015 at 12:52 PM

Perfect scones for tea time, I love the coconut and dried cherry duo!
Laura (Tutti Dolci) recently posted..pumpkin cheesecake bites


10 Kiran October 23, 2015 at 4:34 PM

Oh Laura! I am back to blogging and corresponding after a nice break. So nice to see you here, thank you 🙂


11 Daniela October 25, 2015 at 7:04 PM

They look so tempting, I’m hungry now.
The presentation is stunning too.
Daniela recently posted..Corn Pie (Pastel de Choclo)


12 MyKabulKitchen November 22, 2015 at 2:54 PM

Growing up in the states, I didn’t try scones until recently. Even then I was hesitant, as they seemed dry, but one bite in and I was hooked! Have never thought to make it at home, thank you for sharing an easy-to-follow recipe 🙂
MyKabulKitchen recently posted..From Kabul to Paris: Rose Petal Yogurt Opera Cake


Previous post:

Next post: