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Coconut Cherry Scones with Citrus Butter
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1/2 cup Land O Lakes® Butter, softened

1 tablespoon powdered sugar

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest


2 cups all-purpose flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter, cut into chunks

1/2 cup dried cherries or sweetened dried cranberries, chopped

1/2 cup Land O Lakes® Half & Half

1/3 cup sweetened flaked coconut

1 large Land O Lakes® Egg, beaten

1 teaspoon freshly grated lemon zest

1 tablespoon coarse grain or decorator sugar

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    Combine cherries, half & half, coconut, egg and lemon zest in another bowl. Add to flour mixture. Stir just until flour mixture is moistened.

  5. STEP 5

    Turn dough onto lightly floured surface; knead lightly 8 to 10 times. Pat dough into 7-inch circle. Place onto greased baking sheet. Cut into 8 wedges. (Do not separate.) Sprinkle with coarse sugar. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Cut wedges apart; remove from baking sheet. Serve warm scones with citrus butter.

Tip #1

Scotland takes the credit for developing scones, although the British have made them popular all over the world. This biscuit-like quick bread derived its name from the Stone of Destiny (or Scone) where Scottish kings were once crowned.

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