About the bake
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 orange and passion fruit curd.
Looking for more scones with a twist? Try our lemon scones, or for something savoury give our cheese scones a try.
Method
Step 1:
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
For the Scones
- 225g Self-raising white flour
- 1/4 tsp Salt
- 75g Unsalted butter (cold)
- 50g Billington's Unrefined Golden Caster Sugar
- 35g Dessicated coconut (plus additional for sprinkling)
- 50g Raspberries (frozen, not defrosted)
- 1 Egg (medium)
- 3 tbsp Coconut yoghurt (or buttermilk)
- 2-3 drops Coconut flavouring (optional)
- 225g Self-raising white flour
Recipe Reviews
Tasty but very dense. They didn't rise very much and after the first few scones were cut the dough got very wet very quickly. Would recommend chopping the frozen raspberries before adding
I've made these twice now and both times they've been spot on and so quick and easy to make.
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
For the Scones
- 225g Self-raising white flour
- 1/4 tsp Salt
- 75g Unsalted butter (cold)
- 50g Billington's Unrefined Golden Caster Sugar
- 35g Dessicated coconut (plus additional for sprinkling)
- 50g Raspberries (frozen, not defrosted)
- 1 Egg (medium)
- 3 tbsp Coconut yoghurt (or buttermilk)
- 2-3 drops Coconut flavouring (optional)
- 225g Self-raising white flour