Cherry Coconut Scones

In a food processor, combine:
3 cups flour
¾ cup sugar
3 tsp baking powder
¼ tsp salt

Pulse processor to cut in:

¾ cup very cold butter, cut in cubes

until mixture resembles a coarse meal. Small pieces of butter about half the size of small peas should still be visible in the mixture. Remove to a large bowl and stir in:

1 ½ cups dried cherries
1 cup unsweetened fine coconut

Mix together
1 cup undiluted evaporated milk
1 tsp vanilla extract
2 tsp coconut extract


Pour over dry ingredients and toss together only enough to form a dough ball. Roll to 1 inch thickness and cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet about an inch apart. Brush an egg wash over the tops and sprinkle surfaces with sugar. Demerara sugar works well for this but you can use plain white sugar in a pinch. Bake at 375 degrees F for about 25 minutes or until golden brown. Baking time will vary depending on the size of your scones. This recipe makes 16 scones.