For a while now P. has been begging me to make raspberry scones and of course leave it to me to wait until they’re completely out of season before giving in. Oh well, frozen tend to cut it most of the time anyway and I didn’t want to leave the guy hanging forever. As I’ve mentioned before, ingredient simplicity is not one of those things I fully comprehend, so I couldn’t just make raspberry scones, they had to have another ingredient, coconut! I love the flavour toasted coconut gives to baked goods, they smell amazing and have a rich buttery flavour.
My first attempt at raspberry scones tasted good but when I mixed in the raspberries they turned into big pink blobs, but then I came across a recipe on another blog where the dough is rolled, the raspberries are spread out and then the dough is folded back over, no more pink blobs! We both loved these scones, they’re sweet, buttery, flaky and bursting with raspberries, I think they’re best when they first come out of the oven and cooled a little.
RASPBERRY COCONUT SCONES
- 2 cups unbleached all purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons non-dairy margarine sticks, chilled, cut into 6-8 pieces
- 1/2 cup unsweetened shredded coconut, toasted
- 1/2 cup full fat coconut milk
- 1/2 teaspoon coconut extract
- 3/4 cup frozen raspberries
- 2 teaspoon shredded coconut
- 2 teaspoons turbinado or coarse sugar
- Preheat oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt and sugar. Add margarine and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few larger bits are ok, but most should be smaller than a pea. Stir in toasted coconut. Mix together coconut milk and extract then add in about 1/3 cup of the coconut milk and stir into dough with a fork. Add remaining coconut milk as needed until dough comes together into a shaggy ball. Knead lightly with your hand until dough is smooth.
- Lightly flour a rolling pin and the work surface. Using your hands or a rolling pin, form the dough into a 7-by-10-inch rectangle (if the dough cracks just push it back together), keeping the long edge toward you. Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower half of the rectangle, and press them into the dough.
- Starting with the top, berryless portion, fold the dough lengthwise in half, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface). Flour your hands and gently form the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.
- Transfer scones to the floured plate and place in the freezer for 5 minutes.
- Remove scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Using 1 tablespoon of coconut milk, brush a thin layer over the tops of the scones and sprinkle with the remaining coconut & sugar.
- Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.