I came across this scone recipe on the BBC Good Food website and they looked so temptingly delicious I thought I'd get the pinny on and see how they turned out.
Coconut and raspberries are a delightful combo, these light and fluffy scones are amazing and all you need is a dollop of whipped cream for the perfect mouthful!
Raspberries are one of my favourite berries and I love the sweet/sharp flavour. They are the cooks friend, you can use them fresh or frozen and they liven up even the humblest of bakes.
Slightly adapted recipe:
200g self-raising flour
25g desiccated coconut, plus 1 tbsp for sprinkling
50g cold salted butter, cut into small cubes
25g golden caster sugar
100ml buttermilk
1-2 tbsp full-fat milk
50g frozen raspberries
1 egg, beaten
You will need: Large baking tray dusted with flour.
1. Preheat the oven to 220ºC.
2. Place the flour in a bowl with the coconut and salt. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the sugar and mix in. Pour in the buttermilk and milk. Mix with a knife until the mixture has almost come together,add the raspberries and mix again, trying not to break up the fruit too much.
3. Tip the dough onto a work surface and knead a little to bring it togetherv– don’t overwork or the scones will be heavy. Pat the dough into a square about 4-5cm deep.
4. Cut into 4 pieces, shape them back into squares.
5. Place onto a baking tray, brush with egg, sprinkle with a little coconut.
6. Bake for 15 minutes until golden and risen. Leave to cool on a wire rack.
7. Either eat on the same day or freeze the cooked scones.
For more scone inspiration you may also like:
In Search of the Perfect Scone Recipe
Fresh Berry Scones
Blueberry Breakfast Scones
