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Cherry Coconut Scones
[Vegan]

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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These scones are the sweet treat you've been waiting for!

Pre-heat oven to 400°F degrees
In a middle with the paddle attachment, add the flour, baking powder, salt, and sugar and mix for about 10 seconds or until all incorporated. Add the cold butter and mix on the lowest speed until you get the consistency of sand (butter is broken up, but dough has not come together completely). Turn the mixer off.
Add the coconut milk and flax egg or egg replacer and mix until JUST combined – about 20 seconds.
Add the dried cherries and shredded coconut, mix for about 5 more seconds then turn mixer off.
Transfer dough to a floured board (it’s ok if the dough has not all come together).
Without over working the dough, shape into a circle and press down to make about 1 inch thick.
Cut into 8 pieces, like you would cut a pie, and place on an ungreased baking sheet.
Bake for about 20 minutes.
Make the icing: Put the coconut milk and powdered sugar into a bowl and whisk together until smooth. You might need to add some coconut milk, or use a little less, but you want the consistency of a paste (you can also use water). Zest in the orange and whisk again. Then set aside until the scones are done
When the scones come out of the oven, let them cool for about 5-10 minutes. Then using a pastry brush (or you can dip the scones in), coat eat scone with some of the icing, then let the icing harden (about 2 minutes). Keep adding icing until there is no more icing left or until you get the amount of glaze that you want.