Coconut Cherry Scones with Citrus Butter

Name: Coconut Cherry Scones with Citrus Butter
Prep time: 20 min
Total time: 55 min
Yield: 8 scones
Ingredients: Butter; 1/2 cup Land O Lakes® Butter softened; 1 tablespoon powdered sugar; 1 teaspoon freshly grated lemon zest; 1 teaspoon freshly grated orange zest; Scones; 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

Tender, warm scones along with delightful citrus butter are a special treat for breakfast or anytime.

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20 min

Prep Time

55 min

Total Time

scones

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Ingredients

Butter

¹/₂ cup Land O Lakes® Butter, softened

1 tablespoon powdered sugar

1 teaspoon freshly grated lemon zest

1 teaspoon freshly grated orange zest

Scones

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

STEP 1

Heat oven to 375°F.
STEP 2

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

420 Calories

26 Fat (g)

95 Cholesterol (mg)

410 Sodium (mg)

41 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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