These Raspberry Coconut Scones with Coconut Glaze are pure perfection. Tender, cake-like, and absolutely delicious. A must make!
Springtime Baking
Every spring, there are a few things that I can’t wait to make. One thing in particular….SCONES. And more specifically, these Raspberry Coconut Scones with Coconut Glaze.
On one condition though. It needs to be a rainy, gloomy day so I don’t feel bad curling up on the couch with a cup of tea, my book, and 4 scones a scone.
The Perfect Day
The other day, all those things lined up. The forecast read thunderstorms all day. I just started a new book that I can’t put down. Following an epic Saturday, with every minute planned out, I had ZERO commitments for Sunday. PERFECTION.
The Perfect Scone
These scones, you guys. I just can’t.
Have you ever had a scone that was so dry you couldn’t even swallow without at least guzzling half of a glass of water? Or that was so flavorless you needed approximately an entire jar of jam for it to taste good? These Raspberry Coconut Scones with Coconut Glazes fall under neither category.
The Perfect Ingredients
- Cake Flour. I had never thought to use it! Silly me. The crumb is light and airy, but the outside still has a bite to it. Cake flour has a low protein content compared to other flours, which is what gives it it’s light texture. This results in tender baked goods.
- Coconut milk. In this recipe, I used the full-fat canned variety. When you open a can of unshaken coconut milk, you’ll likely have a hardened cap of coconut milk on the surface. I broke through this to get to the liquid – which is what I used. You can certainly shake the can to combine, but I find that using only the liquid part is easiest. Save the rest of milk for smoothies, overnight oats, stir-fry, or other baked goods.
The Perfect Scone Recipe!
This scone recipe is by far my favorite. It yields tender, cake-like scones that are packed with flavor and very simple to make. I hope you’ll try them and let me know what you think!
Raspberry Coconut Scones with Coconut Glaze
Ingredients
For the scones:
- 2 cups cake flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold butter, cut in to small pieces
- 1 egg
- 3/4 cup canned coconut milk
- 1 cup frozen raspberries
- 1/2 cup shredded coconut, dessicated
For the coconut glaze:
- 1/2 cup powdered sugar
- 1 Tbsp canned coconut milk
Instructions
For the scones:
- Preheat oven to 450 degrees.
- Add flour, sugar, baking powder, and salt to a food processor. Pulse a few times to combine, then add the butter. Pulse again until the mixture is combined - it will resemble sand.
- Add in egg and 3/4 cup coconut milk, pulse to combine. The dough will be pretty sticky.
- Remove blade from food processor (if applicable), and fold in coconut and raspberries with a spatula.
- Turn dough out onto a floured surface. Knead lightly - you'll need extra flour for this! Form into a roughly 8-10 inch round. Slice in half, into quarters, then into eighths.
- Place scones on a baking sheet lined with parchment paper or a baking Silpat. Bake for 11 minutes, or until golden brown.
For the coconut glaze:
- Whisk to combine powdered sugar and coconut milk. Drizzle over scones. Top with extra coconut.
Looks so good! can I use all purpose flour instead of cake flour?
Thank you!
Hi Emily! Yes, you certainly can! The texture will be different but they will still be just as good. Enjoy!