Recipes Scones & Shortcake Recipes Raspberry & Coconut Scones Back to Scones & Shortcake Recipes Raspberry & Coconut Scones Total Time 28m Prep Time 10m Bake Time 18m Serves 5 Skill Level Easy Dietary Needs NF/Veg Nut free Vegetarian 3 Reviews 5 star rating Share 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 Preheat the oven to 200°C (180°C fan, Gas Mark 6) Grease and lightly flour a baking tray. Mix together the flour and butter until it resembles breadcrumbs. Stir in the coconut and the sugar, before folding in the raspberries. 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. 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. 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. 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 The easiest way to follow a recipe Afternoon Tea Bookworm Bakes British Bakes Coffee Shop Bakes Nut free Summer - Raspberries Vegetarian Reviews 10 January 2021 5 star rating Absolutely gorgeous and so quick and easy to make. 19 December 2020 5 star rating Easy to make and taste delicious 09 July 2020 5 star rating These are so nice and so easy to make. I don't normally like scones but love these Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 225g Self-Raising White Flour Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time. ¼ tsp Salt 75g Unsalted butter (cold) 50g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 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)