Raspberry & coconut scones

Raspberry & coconut scones

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(12 ratings)

Prep: 25 mins Cook: 15 mins


Makes 4
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

Nutrition and extra info

  • Freezable

Nutrition: per scone

  • kcal365
  • fat16g
  • saturates10g
  • carbs45g
  • sugars9g
  • fibre4g
  • protein8g
  • salt0.6g


  • 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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1-2 tbsp full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g frozen raspberries, any large ones halved
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • clotted cream, to serve
  • jam or curd (passion fruit curd is nice with these scones), to serve


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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24th Aug, 2016
I tried these and was a bit disappointed. I wanted them in rounds not squares, and the first roll was fine but after that dough was just too wet to work with. Could I have tried fresh raspberries??
20th Jun, 2016
Tasted delicious with clotted cream and jam. Only problem I had was the lack of rising. Will definitely try again soon.
10th Aug, 2015
I have made these twice now and am sure will make them many more times. Followed the recipe to the letter and they were perfect - neither crumbly and falling apart nor sticking to your palate like so many scones do. We enjoyed them with clotted cream and raspberry jam/raspberry curd. Delicious.
14th May, 2015
I attempted to make these but I switched the coconut for almond (because that's all I had), made my own buttermilk, and used fresh raspberries because my local shop didn't have frozen! Maybe because of these changes, my dough was sticky and a little 'heavy', they didn't rise an incredible amount but they were really tasty, although a little stodgy, but they were a hit with my friends. Would like to try again to make them perfect!
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