Cherry and Coconut Scones

On Saturday hubby sent me a text that a Boeing 777 crashed at SFO.  At first, I could not believe it.  Knowing that he was flying himself that day, I asked him like I do every weekend when he flies – text me when you land.  Hubby has been flying as a private pilot for over 25 years and I trust him more than some of the commercial pilots.  Unfortunately on Saturday two young girls lost their lives and numerous others sustained a vast variety of injuries.  We will not know for a while what the actual reason was for the crash but based on what I know from flying with my hubby for a long time and the thoughts he shared with me - we have our theory as to the reason for the crash.  My thoughts and prayers go out to the victims and their families and that they soon have some sort of peace and comfort to cope with this tragedy.

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I made these Cherry and Coconut Scones on Sunday Morning to enjoy with a hot cup of coffee out in our backyard to relish our last day of the long holiday weekend.  These scones were light and flaky.  The fresh cherries gave a sweetness and texture to the scones along with the slight crunch of the coconut - these were a culinary home run.  You can certainly substitute the fruit with your favorite in season fruit or even cut up dried fruit for enjoying these during the winter months.

Cherry and Coconut Scones

Makes about 15 scones

3 Cups Flour

2 Tablespoons Sugar

1 Tablespoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

1 ½ Sticks Butter, chilled and cut into cubes

1 large Egg

¾ Cup Buttermilk

½ Cup Shredded Coconut, toasted

1 Cup Cherries, pitted and diced

Preheat oven to 350 degrees.

In a large bowl add the dry ingredients and mix with a spoon.  Add the chilled butter and using your hands work in the butter into the flour mixture, breaking it up with your fingers until it is the size of small peas.  Some of the mixture will resemble oatmeal and that is okay.

Add the egg to the buttermilk and whisk with a fork until combined.  Add to the dry mixture and stir with a spoon then add the cherries.  Finish mixing the dough with your hands and be careful to not over mix but just until no flour remains. 

Cover a wooden board or similar with flour and place the dough onto the surface.  Pat down until it is about 1 inch thick.  Use a 2 inch round cookie cutter to cut out the scones.  Rework the dough carefully and repeat until all dough is gone.

Add scones to a cookie sheet that is covered with parchment paper.  Leave at least one inch between scones.  Brush top of each scone with buttermilk and lightly dust with granulated sugar.

Bake for 16 to 18 minutes or until golden brown. Serve warm with jam or simply enjoy plain.