Raspberry & Coconut Scones.

I combined a few different recipes to get these and really happy with how they turned out, you can make 5-6 large scones or loads of mini’s with this recipe.

  • 2 1/2 Cups of Flour
  • 1/4 Cup of Sugar
  • 1 Tablespoon Baking Powder
  • 3/4 Teaspoon of Salt
  • 1 Teaspoon Vanilla Essence
  • 1 Tablespoon of Softened Butter
  • 2-3 Tablespoons of Softened Coconut Oil
  • 120ml of Buttermilk (Or Mix 120ml of Milk with 1 Tablespoon of Lemon Juice and leave sit for 10 minutes.)
  • 1 Large Egg Yolk
  • 1 Punnet of Fresh Raspberries
  • Dessicated Coconut and Brown Sugar for Sprinkling.
  1. Combine Flour, Sugar, Baking Powder, and Salt in Food Processor.
  2. Add in the Vanilla Essence, Butter and Coconut Oil and mix until it forms breadcrumb consistency.
  3. Add in half the milk.
  4. Mix the Egg Yolk and Milk until smooth
  5. Gradually add in the Egg/Milk Mix and process until combined.
  6. Flip out the mix onto a floured surface. Knead out until flat and smooth.
  7. Throw in your Raspberries and fold dough together.
  8. Using a knife cut through the dough into desired sizes for scones.
  9. Lay on your tray/foil and sprinkle with sugar and coconut.
  10. Bake in a preheated oven (200’C) for around 20 minutes.
  11. Leave to cool then eat with anything your heart desires.    
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