Raspberry and Coconut Scones

Perfect for an afternoon delight or an evening treat!

Ingredients for 8 mini scones: 

  • 200g self raising flour
  • 25g desiccated coconut 
  • 50g cold unsalted butter
  • 25g caster sugar
  • 100ml buttermilk
  • 2 tbsp milk 
  • 60g frozen raspberries (cut in half) 
  • Beaten egg (glaze) 

The method: 

  1. Preheat oven to 220C/ Gas Mark 7
  2. Combine the flour, coconut and pinch of salt together in a bowl
  3. Add the 50g of cold butter (in cubes) and rub into the flour using your hands, until a crumble like consistency forms. 
  4. Add the sugar 
  5. Add the buttermilk and milk and combine together until a soft mixture comes together (if too dry then add more milk)
  6. Add the raspberries, try not to over mix them in as it’ll break them up too much!
  7. Turn the mixture out onto a floured surface and roll out to about 4cm thick
  8. Cut 8 circles out and place onto a baking tray
  9. Brush the beaten egg over the top of the scones 
  10. Bake in the oven for 13-15 minutes

To fizz up the recipe, serve with lemon curd and clotted cream! 


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