Raspberry & Coconut Scones

  • Total Time

    28m
    • Prep Time

      10m
    • Bake Time

      18m
  • Serves

    5

  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian
  • 1 Review

    5 star rating

We've put a delicious twist on the traditional English scone by pairing up juicy raspberries and coconut. A yummy addition to any afternoon tea party. These fresh tasting scones go really well served with a passion fruit curd. 

Method

  1. Preheat the oven to 200°C (180°C fan, Gas Mark 6) Grease and lightly flour a baking tray.

  2. Mix together the flour and butter until it resembles breadcrumbs. Stir in the coconut and the sugar, before folding in the raspberries.

  3. Mix 3 tablespoons of yoghurt, the egg and coconut flavouring together. Make a well in the centre of the flour mixture and then add the wet ingredients. 

  4. Blend together until it reaches a soft dough. Bring this together with your hands. If the mixture feels dry add an additional tablespoon of yoghurt.

  5. Turn the dough out onto a floured surface and roll out until it reaches a 3cm thickness. Using a circular cutter stamp out circles of dough and place them on your prepared baking sheet.

  6. Glaze the top of the scones with milk (this is optional) and sprinkle with some more coconut. Bake in the oven for 18-20 minutes.

Let's Bake

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Reviews

  1. 5 star rating

    These are so nice and so easy to make. I don't normally like scones but love these

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