My scone dough is too dry to bring together, what should I do?

Scone dough should be on the drier side as adding too much liquid will cause a dense and not so fluffy scone. Sometimes the ratio of flour or coconut may be off causing the dough to be a bit dry. If this is the case, add the dough back to the bowl and add 1 tablespoon of milk. Using a fork gently mix, keeping the dough ragged. Check the dough by gently squeezing it together. If it forms together then the dough is ready to be shaped and cut. Be careful not to overmix and shape the dough as this will also cause a dense scone.

What is the secret to a fluffy scone?

There are a few top tips to achieve fluffy scones: 1. Keep all ingredients cold as possible 2. Don't overmix the batter 3. Handle the dough as little as possible 4. Pop scones in the freezer for 10 minutes before baking

Can I add fresh cranberries to my scones?

Yes, you can substitute fresh or frozen cranberries instead of dried cranberries. Keep in mind the taste will be slightly different as fresh cranberries are more tart.

Coconut & Cranberry Scones

Print Recipe

★★★★★

5 from 1 review

These country style coconut and cranberry scones are loaded with chewy coconut and dried cranberries. They are flaky, buttery and each bite has a little crunch making them the perfect morning snack to pair with a hot cup of tea.

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 10 Scones 1x
Category: Quick Bread
Method: Baking
Cuisine: British

Ingredients

Units Scale

1 1/2 cups all-purpose flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, cold and cubed
3/4 cup shredded unsweetened coconut, plus extra for topping
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon full milk
1 teaspoon vanilla extract
milk for brushing on top
extra coconut for the tops

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Instructions

Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix flour, sugar, baking powder and salt together.
Add butter to the flour mixture. Using a pastry cutter, cut butter into flour mixture until pea size crumbs form, it’s okay if you see a few larger pieces.
Add coconut and cranberries, stir to mix.
Add milk and vanilla, mix with a fork until the dough becomes ragged (your mixture will seem dry).
Pour mixture out onto a work surface and bring together (gently, not to overmix). Pat and shape into a rectangle approx. 1 inch thick. Using a sharp knife cut the rectangle in half, and then cut into 5 triangles on each side (giving you 10 scones total).
Place each triangle on your lined baking sheet approx. 2 inches apart.
Brush the tops of the scones with milk and sprinkle the tops with more coconut.
Place the baking sheet with the scones in the freezer for 10 minutes.
Then bake for 15-18 minutes or until bottoms are browned and scones have puffed and set in the middle.

Notes

Store in a tin for up to 2 days. Best served warm from the oven and enjoyed the day of.
Scones can be frozen and rewarmed.

Additional Flavours to add;
– grated lemon peel
– grated orange peel
– mini chocolate chips

Nutrition

Serving Size: 1 scone
Calories: 345
Sugar: 3.7g
Sodium: 111mg
Fat: 9.1g
Saturated Fat: 5.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 57.4g
Fiber: 2.6g
Protein: 7.8g
Cholesterol: 17mg

Keywords: Coconut, Cranberry, Scone, Breakfast, Biscuit

Find it online: https://bakingforfriends.com/coconut-cranberry-scones/