Delicious cherry & coconut scone recipe

Delicious cherry & coconut scone recipe

After many busy hours of hard work in the garden what better way to reward all your efforts than with a cup of tea and a freshly baked scone?

Tracy Philp, chef at Cafe Panola, shares her delicious coconut and cherry scone recipe - a firm favourite with many of our customers! 


475g self-raising flour, plus extra for dusting

Pinch of salt

2 teaspoons baking powder

80g diced butter

100g glace cherries

100g desiccated coconut

30g caster sugar

2 eggs

200 ml milk



1. Pre-heat the oven to 220°C/425°F/Gas 7

2. Put the flour, salt and baking powder into a processor. Add the butter and process, and then add the cherries, coconut and sugar.

3. Beat the eggs together and pour in the milk (put a little aside for glazing the scones later). Add the egg/milk mixture a little bit at a time to the ingredients to create a soft dough.

4. Place onto a lightly floured surface and roll to a thickness of about 3cm. Use a 6cm cutter to cut out the dough.

5. Place the scones on a baking sheet and lightly brush with the extra beaten egg/milk mixture. Bake in the oven for about 12–15 minutes or until the scones are risen and golden.

Leave to cool on a wire rack. To serve, cut in half and spread with strawberry jam and top with whipped cream.

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