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These cherry-loaded chocolate chip scones are SO flaky and tender you would never guess they use coconut oil instead of butter!---Summer baking at it's finest!
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Coconut Oil Cherry Chocolate Chip Scones

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 scones
Calories 333kcal


  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar or brown sugar
  • 1/2 cup cold coconut oil finely chopped
  • 1/3 cup greek yogurt
  • 1 large egg
  • 1/4 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh cherries pitted and finely chopped
  • 1/2 cup semisweet mini chocolate chips


  • Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in coconut oil with a pastry cutter or a fork until mixture is crumbly. Mix in greek yogurt, egg, cream, and vanilla until mixture forms a shaggy dough. Gently mix in cherries and chocolate chips.
  • Turn dough onto a floured surface and gently knead a few times until dough comes together. Pat dough into an 8-in round circle. Using a sharp knife, cut circle into 8 wedges. Place wedges 1-in apart on prepared baking sheet.
  • Bake scones at 425F 10-12 minutes or until scones are golden-brown. Cool scones on a cooling rack a few minutes then enjoy warm.


Serving: 1g | Calories: 333kcal | Carbohydrates: 35.4g | Protein: 6.1g | Fat: 19.9g | Saturated Fat: 15.2g | Polyunsaturated Fat: 4.7g | Cholesterol: 27mg | Sodium: 131mg | Fiber: 3.9g | Sugar: 8.6g