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.
9 ingredients6 steps
Nut Free
Vegetarian
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
MetricImperial
For the Scones
225gAllinson's Self Raising 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)
6 Baker Ratings
Been making this recipe for a couple of years. Love it and it’s a favourite with my son.
Love this?
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
