Raspberry Coconut Scones Recipes

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RASPBERRY & COCONUT SCONES

Studded with whole raspberries, these scones have a burst of fruit in each bite - pack with clotted cream and jam to finish off a picnic

Provided by Cassie Best

Categories     Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat

Time 40m

Yield Makes 4

Number Of Ingredients 10



Raspberry & coconut scones image

Steps:

  • Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and1/4 tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until the mixture has almost come together, then add the raspberries and mix again, trying not to break up the fruit too much. Add the remaining milk if the mixture seems too dry.
  • Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches - don't overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they've lost their shape.
  • Place on a baking tray, brush with egg and bake for 15 mins until golden and risen. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones. Best eaten on the day they are made.

Nutrition Facts : Calories 365 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

200g self-raising flour , plus a little for dusting
25g desiccated coconut , plus 1 tbsp for sprinkling
50g cold unsalted butter , cut into small cubes
25g golden caster sugar
100ml buttermilk
1-2 tbsp full-fat milk
50g frozen raspberries , any large ones halved
1 egg , beaten
clotted cream , to serve
jam or curd (passion fruit curd is nice with these scones), to serve

RASPBERRY CHOCOLATE CHIP SCONES

Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

Provided by Julie Smolyansky

Categories     HarperCollins     HarperCollins     Breakfast     Brunch     Bake     Dessert     Raspberry     Whole Wheat     Chocolate     Healthy     Yogurt

Yield 4 servings

Number Of Ingredients 9



Raspberry Chocolate Chip Scones image

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
  • Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
  • Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.

1 stick (4 ounces) cold unsalted butter
2 cups whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon Maldon sea salt
1/3 cup firmly packed dark brown sugar, or 1/2 cup coconut sugar
1/2 cup dark chocolate chips
1 cup organic plain whole-milk kefir
1/2 pint raspberries

MIMI'S RASPBERRY SCONES

Make and share this Mimi's Raspberry Scones recipe from Food.com.

Provided by Mimi in Maine

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Mimi's Raspberry Scones image

Steps:

  • In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • With a pastry blended cut the butter in to look like coarse crumbs.
  • Gently fold the berries into the flour mixture.
  • In a small bowl combine the cream, beaten egg, and vanilla; mix well.
  • Add this to the flour mixture and stir till just combined; do not overmix.
  • Knead dough gently on a lightly floured board being careful of the berries.
  • Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
  • Cut the circle in half and each half into four pie-shaped wedges.
  • Place on a baking sheet; brush the tops with egg wash.
  • Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
  • Best eaten the day they are made.

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled butter (cut into pieces)
1 large egg (lightly beaten)
1 teaspoon vanilla
1/2 cup cream, plus
2 tablespoons cream
1 cup raspberries
1 large egg (slightly beaten)
1 tablespoon cream

COCONUT SCONES WITH RASPBERRY OR CHERRY

You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.

Provided by cookiedog

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10



Coconut Scones With Raspberry or Cherry image

Steps:

  • In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
  • In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
  • Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
  • Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Nutrition Facts : Calories 289.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 69, Sodium 275.4, Carbohydrate 39.8, Fiber 1.6, Sugar 12.2, Protein 5.8

1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup raspberry jam or 1/4 cup cherry jam

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