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28Total Time
10Prep Time
18Bake Time

Raspberry & Coconut Scones

5 Reviews

  • Nut Free
  • Vegetarian

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.

28Total Time
10Prep Time
18Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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. 

  4. 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.

  5. 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.

  6. 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.


  • For the Scones

    • 225g Allinson's Self Raising 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)

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