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.
Preheat the oven to 200°C (180°C fan, Gas Mark 6) Grease and lightly flour a baking tray.
Step 2:
Mix together the flour and butter until it resembles breadcrumbs. Stir in the coconut and the sugar, before folding in the raspberries.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
MetricImperial
For the Scones
225gSelf-raising white flour
1/4 tspSalt
75gUnsalted butter (cold)
50gBillington's Unrefined Golden Caster Sugar
35gDessicated coconut (plus additional for sprinkling)
50gRaspberries (frozen, not defrosted)
1Egg (medium)
3 tbspCoconut yoghurt (or buttermilk)
2-3 dropsCoconut flavouring (optional)
Recipe Reviews
Absolutely gorgeous and so quick and easy to make.
Easy to make and taste delicious
These are so nice and so easy to make. I don't normally like scones but love these
Ingredients
MetricImperial
For the Scones
225gSelf-raising white flour
1/4 tspSalt
75gUnsalted butter (cold)
50gBillington's Unrefined Golden Caster Sugar
35gDessicated coconut (plus additional for sprinkling)
