Name: Raspberry & coconut scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 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

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Raspberry & coconut scones

Raspberry & coconut scones

Cassie Best

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Makes 4

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.3 out of 5.15 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per scone

kcal365
fat16g
saturates10g
carbs45g
sugars9g
fibre4g
protein8g
salt0.6g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

FROZEN FRUIT

If you want to mix fruit into your scones, it’s a good idea to freeze the fruit first or buy it ready-frozen. That way, it won’t break up too much as you mix it into the soft dough.

Recipe from Good Food magazine, May 2015

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A star rating of 4.3 out of 5.15 ratings

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