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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Learn How it Works...

20 min

Prep Time

55 min

Total Time

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

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.

Nutrition (1 scone with 1 tablespoon butter)

420 Calories

26 Fat (g)

95 Cholesterol (mg)

410 Sodium (mg)

41 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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