Raspberry Coconut Scones with Coconut Glaze
These Raspberry Coconut Scones with Coconut Glaze are pure perfection. Tender, cake-like, and absolutely delicious. A must make!
Servings: 8 scones
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.
Notes
-Frozen raspberries work best here. Feel free to use fresh, however, they will break apart easier when mixing, which will make for a pink dough (pretty!).
-Monitor closely - if the scones start browning up quicker than 11 minutes, get them out of the heat!