Scones are a delicious breakfast option or fun to have for an afternoon snack with tea. This recipe was inspired by a holiday gift my Mother-in-law Kelly use to send us every year for our Christmas morning breakfast. A good scone is hard to pass up. These fully loaded coconut scones are some of my favorite and are super easy to make. Once you make them you will be inspired to make them again . . . .
In large mixing bowl add all dry ingredients; then add butter and cream, mix until dough forms small balls then add cranberries, cherries, coconut and raisins. Form dough ball and knead until all chunks of butter are no longer visible. Approximately 2 minutes. Flour your cutting board and roll out dough into large circle. Dough should be about ½ thick. Cut into pie slice shapes. Place on a greased cookie sheet. Coat scones with egg wash and bake at 375 degrees for 18 – 22 minutes. Yummy for breakfast or as an afternoon snack with tea!
“ The spices, fruit and ground flax seed help this recipe to be slightly healthier than your average scone! This was one of my personal creations. Enjoy ?”
Variations of recipe: Cranberries and raisin can be change out to your personal liking. Dried cherries are a heavenly substitute, coconut, mini chocolate chips, dried apricot, dried blueberries – the list goes on and on. . . have fun be creative!