Raspberry & Coconut Scones
Raspberry & Coconut Scones might just be my best ever scone. Bursting with juicy raspberries and with the sweet taste of coconut brought by desiccated coconut, coconut milk and a light coconut drizzle, I think they’re irresistible.
Use fresh or frozen raspberries in these American-style scones.
Jump to Recipe
If you liked my Blueberry & Lemon Scones, then you’re going to love these Raspberry & Coconut Scones.
Raspberry & Coconut Scones
Like the Blueberry & Lemon version, these scones are what I call American-style.
That means they’re more of a cake-like affair and don’t need the butter, jam or cream slathered on the British ones.
As I’ve stated many times, I absolutely love coconut in all forms! And I think I’ve made at least three other versions of coconut scones.
But this is the first coconut scone to make it onto the blog. That’s because Raspberry & Coconut Scones are easily the best yet.
The pairing of raspberry with coconut is a classic one. I love the way the tart, acidic raspberry cuts through the sweetness of the coconut. Take a look at this Overnight Oats recipe if you appreciate the combination too.
I use frozen raspberries for the scones. They’re relatively cheap and there’s no wastage or worries about them going off before you’ve used them.
You don’t need to bother defrosting the raspberries for this recipe either. The baking of the scones is enough to cook them so they burst juicily and spread their perfume.
Easy Method
The simple, although rather wet, dough is spread into a thick circle on a sheet of baking parchment or greaseproof paper.
It then goes into the freezer for around 30 minutes. This makes it easier to cut the dough into triangles and separate them out on a baking sheet. The chilling is also said to help the scones rise once they’re in the hot oven.
If you don’t have room in a freezer, put them in the fridge instead but for at least an hour.
At this point, you might be thinking ‘what a sticky, sloppy mess!’
But trust me. Once those scones start baking and your kitchen fills with the most enticing aroma, you’ll be thanking me.
After just 18-25 minutes, the Raspberry & Coconut Scones will be risen and golden.
Testament to how good they smell is the fact that, as they cool on a wire rack, my dog will sit in the kitchen, staring up at the worktop and cry with longing.
Coconut Icing
I love a drizzle of icing on this type of scone. All you need is a couple of tablespoons of icing sugar mixed with two to four teaspoons of a suitable liquid.
In this case it has to be coconut milk. Just make sure the scones are completely cold before you spoon the icing over the top.
A sprinkle of desiccated coconut (put some in the icing itself too if you like) and you’re done.
Serving & Storing Raspberry & Coconut Scones
I usually like to reheat scones until they’re just warm. But I have to say I don’t bother with these ones. They taste so good just as they are that I don’t think it would improve them.
If you can resist, the Raspberry & Coconut Scones will be fine stored in an airtight container for up to 2 days.
They can also be frozen.
Perfect with a cup of tea or coffee or as a dessert.
For a weekend treat, leave the uncooked scones in the fridge overnight. Pop in the oven when you get up and have freshly baked scones for breakfast.
Have you made Raspberry & Coconut Scones? Rate the recipe & leave a comment to let me know how it went.
Raspberry & Coconut Scones
Bursting with juicy raspberries and with the sweet taste of coconut brought by desiccated coconut, coconut milk and a light coconut drizzle.
Ingredients
- 170 g plain flour plus extra for sprinkling
- 40 g sugar plus extra for sprinkling
- 1.5 g baking powder
- 0.5 tsp salt
- 60 g butter cold
- 45 g desiccated coconut
- 80 ml coconut milk plus extra for brushing
- 1 egg
- 1 tsp vanilla extract
- 160 g raspberrries fresh or frozen
For the coconut icing
- 2 heaped tbsp icing sugar sifted
- 2-4 tsp coconut milk
- 2 tsp desiccated coconut
Instructions
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In a large bowl, stir together the flour, sugar, baking powder and salt.
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Grate in the butter (dip it in the flour occasionally if it gets sticky).
Lightly rub it into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.
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Stir in the desiccated coconut.
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In a jug, whisk together the coconut milk, egg and vanilla extract.
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Pour the contents of the jug into the bowl and fold everything together. Add a little more coconut milk if the mixture seems very stiff.
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Fold in the raspberries.
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Put a piece of baking parchment or greaseproof paper on a board or tray and sprinkle over a little flour.
Scrape the dough out of the bowl and onto the paper. Using a knife or spatula, spread it out into a circle approximately 15 cm in diameter.
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Brush with coconut milk then sprinkle with a little sugar.
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Place in the freezer for 30 minutes: this will make cutting the scones easier and should help the scones to rise as they bake.
Meanwhile, preheat the oven to 200C/180C Fan/Gas 6
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Remove from the freezer and cut the dough into 6 equal triangles. Carefully separate the pieces and place so they're not touching.
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Transfer the sheet of paper to a baking tray and put in the oven.
Bake until risen, golden and cooked all the way through & a skewer or cocktail stick comes out clean (18-25 minutes: check after 15 minutes & turn the oven down if they're browning too quickly).
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Transfer the scones, on their paper, to a cooling rack.
Wait until they're completely cold before adding the coconut icing.
Coconut icing
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Put the sifted icing sugar in a small bowl. Add the coconut milk a teaspoon at a time, stirring, until you get the consistency you like.
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Drizzle over the scones off the end of the spoon, sprinkle over the desiccated coconut and leave to set for a few minutes.
Recipe Notes
Good eaten cold or reheated in a microwave for a few seconds.
Eat the scones within 2 days or freeze.
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