Cranberries, walnuts, and coconut make a PERFECTTT combo in these moist and fluffy scones.
Scones are one of my all-time favorite breakfasts. I have so many scone recipes I still want to try. These scones are amazing but NOTHING, in my opinion, could be better than my Starbucks Pumpkin Spice Scones. A stroke of genius from yours truly. 😉
Mmm. Just thinking about these are making me drool. But anyway, let’s talk about today’s scones! I made these lovely scones for Mother’s Day along with Blueberry Granola Breakfast Parfaits and cheese omelettes. A culinary masterpiece if I do say so myself. 😉
And the scones! They were soo pretty! Dotted all over with plump cranberries, crunchy walnuts, and crisp coconut. For a finishing touch I drizzled Honey Icing over each scone and then set the scones on a serving platter and watched them disappear before my very eyes.
• 3 cups whole-wheat flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup safflower oil
• 1/3 cup honey
• 1 cup milk
• 1 cup dried cranberries
• 2/3 cup chopped walnuts
• 1/2 cup shredded, unsweetened coconut
• Ground cinnamon
• Honey Icing, optional.
1. In a large bowl, combine flour, baking powder, baking soda, and salt. Add oil and honey, tossing with a fork until crumbs form. Stir in milk until just moistened. Add cranberries, walnuts, and coconut, stirring gently until combined.
2. Divide dough in half. Turn each half onto a floured surface and gently pat into a 9-in. round. Cut each round into 8 equal wedges and transfer wedges to parchment-paper lined baking sheets. Sprinkle wedges with cinnamon. Bake scones at 400 F 15 minutes or until golden. Cool on wire cooling rack. Drizzle with honey glaze if desired.
Yield: 16 scones.
Store un-iced scones in an airtight container 2-3 days.
Slightly adapted from Taste of Home.