Cherries are one of my favorite fruits EVER. The only tragedy is how incredibly short their little Summer lifespan is, so I try super hard to enjoy them in as many ways as I can before they are gone for another year. I hope that you won’t grow tired of them in the next few weeks as I share a bunch of them.

Today I have Cherry Coconut Scones, aaaaaand they are pretty much to die for. Seriously. I don’t even care if you think you don’t like coconut (cause someone I know wrinkled up their nose and tried to tell me that the other day and then wolfed down two of these).

Plus coconut is one of my other LOVES in this world. However I think I have kind of taken a slight hiatus from it because my mom told me I was suffocating all of you with it this past Spring. She said “Heather, put the coconut down and slowly back away” when she saw me getting ready to coconut you again. But I think a sufficient amount of time has passed right? Coconut is an AMAZING trick for really moist (ew, I know lots of you hate that word, but what am I supposed to say!?) baked goods. And is there anything worse than a crumbly, so dry it gets stuck in your throat scone? Not much.

Are you also sconed out? (that’s a term, right??) I realized I have posted a tremendous amount of scone recipes in the past few years. But life is full of phases, and I think I turned to scones after my “muffin phase” which was severe and duly noted when I re-did my website and went through every recipe. But I hope you all try one of these scone recipes at some point. They are SO easy and they kind of double as luxury breakfast item or throw a scoop of ice cream on them and call it dessert. Pretty good, huh? (ooooh. Dark chocolate ice cream with these would be superb…)

Ok. Enough ranting. I hope you all have a wonderful Summer weekend, I know I will!

To make these Cherry Coconut Scones, this is what you do:

Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment paper. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and coconut. Pulse until it is well combined.

Add in the cold butter and pulse until you have a fine crumb.

In a small bowl, combine the coconut cream, heavy cream and the egg and whisk together with a fork.

Add the liquid and pulse again until you have a sticky dough.

Drop the dough by rounded spoonful onto the prepared pan. (I got 8 large scones out of the dough, but you could do 12 small). Evenly disperse the quartered cherries, poking them into the tops of the scones.

Bake the scones at 400 for 12 to 14 minutes, until the tops are golden.

While the scones are baking, make the glaze. In a small bowl, whisk together the powdered sugar, cream and cherries until pretty smooth and well combined.

When you pull the scones out let them cool for a few minutes, then drizzle the glaze over the scones. Let them set up for a few minutes and then serve warm or at room temperature.