Introduction
Indulge in the delightful flavors of these scrumptious scones, perfectly balancing the sweetness of dried fruits with the crunch of nuts and the rich essence of coconut. Ideal for breakfast or an afternoon treat, these scones are simple to make and deeply satisfying.
Detailed Ingredients with measures
1/2 cup flaked coconut
1/3 cup dried tart cherries or cranberries
1/3 cup chopped dates
1 teaspoon freshly grated orange zest
1/2 cup old-fashioned rolled oats
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup sliced almonds
1/4 cup roasted pepitas (pumpkin seeds)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 18-20 minutes
Total Time: 50 minutes
Yield: 8 scones
Directions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flaked coconut, dried cherries, chopped dates, orange zest, rolled oats, sliced almonds, and roasted pepitas.
3. In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and kosher salt.
4. Add the cold unsalted butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
5. Stir the dry fruit and nut mixture into the flour and butter mixture until evenly distributed.
6. In a small bowl, mix together the heavy cream and vanilla extract. Pour this into the dry ingredients and stir until a dough forms. If the dough is too dry, add a little more cream, one tablespoon at a time.
7. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
8. Shape the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
9. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Serve warm or at room temperature. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Combine Dry Ingredients
In a large bowl, combine the flaked coconut, dried cherries, chopped dates, orange zest, rolled oats, sliced almonds, and roasted pepitas.
Step 3: Prepare the Flour Mixture
In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and kosher salt.
Step 4: Incorporate Butter
Add the cold unsalted butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Step 5: Combine Wet and Dry Mixes
Stir the dry fruit and nut mixture into the flour and butter mixture until evenly distributed.
Step 6: Form the Dough
In a small bowl, mix together the heavy cream and vanilla extract. Pour this into the dry ingredients and stir until a dough forms. If the dough is too dry, add a little more cream, one tablespoon at a time.
Step 7: Knead the Dough
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
Step 8: Shape the Dough
Shape the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
Step 9: Prepare for Baking
Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
Step 10: Bake the Scones
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Step 11: Cool the Scones
Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 12: Serve
Serve warm or at room temperature.
Notes
Note 1: Ingredient Adjustments
If desired, you can substitute other dried fruits or nuts based on personal preferences.
Note 2: Storage
These scones can be stored in an airtight container at room temperature for up to 3 days.
Note 3: Make Ahead
The dough can be prepared in advance and refrigerated for up to 24 hours before baking. Just let it come to room temperature before shaping and baking.
Note 4: Serving Suggestions
These scones pair well with butter, cream, or jam. Enjoy with tea or coffee.
Cook Techniques
Preheating the Oven
Ensure your oven is fully preheated to 400°F (200°C) before placing the scones inside to achieve even baking and a golden brown finish.
Mixing Dry Ingredients
Combine the dry ingredients thoroughly to ensure even distribution of flavors and leavening agents, which enhances the texture of the scones.
Cutting in Butter
Use a pastry cutter or your fingers to incorporate cold unsalted butter into the flour mixture until it resembles coarse crumbs. This technique creates a flakier scone texture.
Forming the Dough
Be careful not to over-knead the dough. Gently knead it just enough to bring it together, as excessive handling can result in tough scones.
Shaping and Cutting
Shape the dough into a circle and use a sharp knife to cut it into wedges. This method helps the scones rise evenly while baking.
Baking
Place the scones with spacing to allow for expansion during baking. Monitor the baking time closely to prevent over-browning.
FAQ
Can I substitute the heavy cream?
Yes, you can substitute heavy cream with half-and-half or whole milk, but the texture may be slightly less rich.
What can I use in place of dried tart cherries or cranberries?
You can use other dried fruits like raisins, blueberries, or figs, depending on your flavor preference.
How do I know when the scones are done baking?
The scones should be golden brown on top, and a toothpick inserted into the center should come out clean.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for a few hours or overnight before baking. Allow it to sit at room temperature for a few minutes before shaping.
What is the best way to store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Conclusion
The delightful combination of flaked coconut, tart cherries, and chopped dates creates a unique blend of flavors in these scones. The addition of orange zest and warming spices elevates the taste, while the texture from the oats and nuts provides a satisfying crunch. These scones are perfect for breakfast, a snack, or even a special brunch gathering. Enjoy them warm or at room temperature for the best experience.
More recipes suggestions and combination
Coconut and Mango Scones
Replace dried cherries with diced dried mango for a tropical twist.
Almond Joy Scones
Incorporate dark chocolate chips along with the sliced almonds for a chocolatey flavor reminiscent of the popular candy bar.
Spiced Apple Oat Scones
Substitute the dried cherries and coconut with finely chopped fresh apples and a bit of nutmeg for a fall-inspired version.
Cranberry Orange Muffins
Transform the scone recipe into muffins by adding a touch more cream and baking them in muffin tins instead of cutting the dough into wedges.
Nutty Banana Scones
Add mashed ripe bananas to the dough and include walnuts for a different flavor profile and moist texture.
Chocolate Chip Cherry Almond Biscotti
Use the same fruit and nut combinations but form the dough into logs and bake twice for a crunchy biscotti treat.
Maple Pecan Scones
Replace the brown sugar with maple syrup and add chopped pecans instead of pepitas for a rich, nutty flavor.
