2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 cup cold butter, cut into small pieces
2 large eggs
3/4 cup coconut cream (see notes below), plus 2
tablespoons for brushing the scones
1 cup raspberries (frozen works well here)
1/2 cup shredded coconut
2 teaspoons sugar
1/2 teaspoon ground cinnamon
Instruction:
In a large bowl, whisk together the flour, sugar, baking
powder and salt. Using a pastry cutter, cut the butter into the flour mixture,
until you have course crumbs. This can also be done with two knives or a food
processor.
Whisk the eggs lightly and combine with the coconut cream.
Add to the flour mixture and stir until just moist.
Add the raspberries and coconut to the dough, then mix
lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out
and knead lightly until the raspberries are incorporated into the dough and the
dough is shaped into a disk. Roll the dough 3/4 inch thick. Using a floured
biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8
scones. Place the scones on a baking sheet lined with parchment or a silicone
mat, and lightly brush with coconut cream. Stir together the sugar and cinnamon
and sprinkle over the scones.
Place the scones in the freezer for 30 minutes. Meanwhile,
preheat the oven to 400 degrees F.
Once the scones are chilled, bake for 20 minutes, or until
golden. Enjoy while warm.
Credit:http://kitchenconfidante.com/coconut-raspberry-scones-recipe?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+Kitchen-Confidante+(Kitchen+Confidante)
Credit:http://kitchenconfidante.com/coconut-raspberry-scones-recipe?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+Kitchen-Confidante+(Kitchen+Confidante)
