Raspberry and Coconut Scones

I wasn’t going to post this recipe, but several very supportive baking friends on Facebook requested it, so here it is. It was a bit of an experiment, but I’m glad I baked it, because the scones turned out so well – light and soft with a really nice taste and texture.

Makes: 9 x 7cm, probably 11 x 6cm.

Level: Easy

Time: About 30 mins prepping, 20 mins baking, plus cooling

Ingredients

  • 500g/18oz self-raising flour
  • Pinch of salt
  • 125g/4½oz  caster sugar
  • 125g/4½oz unsalted butter, cubed
  • 125g/4½oz desiccated coconut
  • 125g/4½oz raspberries (I used frozen ones)
  • Zest from half a lemon
  • 2 eggs, beaten
  • 85ml/3fl oz buttermilk (or use milk)
  • 85ml/3fl oz single cream (or use milk)

Method

1. Preheat the oven to 190°C / fan 170°C / 375°F / Gas 5. Line a couple of baking sheets with parchment paper. *

2. Sift the flour and salt into a large mixing bowl then mix in the sugar^. Add in the butter and rub in until the mixture resembles bread crumbs. Add the coconut, raspberries and lemon zest then mix briefly. (^ If your raspberries are a bit on the sharp side, you could increase the sugar to 150g/5½oz)

3. In a jug or bowl, lightly beat the two eggs. Take out and set aside a little of the mixture for egg-washing the tops later. Add the buttermilk and the cream to the main egg mixture. **

4. Make a well in the centre of the dry mixture and gradually pour in most of the liquid. You may not need it all; the dough must not become wet and sloppy. Mix it briefly to bring it all together. Try not to overwork it.

5. Turn the dough out onto a lightly floured surface and roll out to a thickness of about 3 – 4cm. Use a floured 6, 7 or 8cm round cutter to stamp out the scones, taking care not to twist the cutter. Bring the trimmings together with as little handling as possible to cut out more scones. ***

6. Place the scones on baking sheets. They only need a little space between them as they don’t spread very much. Brush the tops with the reserved beaten egg. ****

7. Bake small scones for about 16 – 18 minutes; larger ones for 18 – 22 minutes, or until golden brown. Leave on the trays for a few minutes then transfer to a wire rack to cool fully. *****

8. A decorating option would be to brush the baked scones with a little melted butter then sprinkle over some desiccated coconut.

My observations and comments (Feel free to ignore this part completely. I won’t be offended.)

* I don’t bother greasing baking sheets or tray bake tins, I just wet the surface with water and fit in the parchment. It adheres well and leaves no messy washing up.

** I made these on Thursday 24th June as a bit of an experiment. I used half buttermilk and half single cream for the wet ingredients. Buttermilk gives scones a nice softness and cream adds richness. I had hoped beforehand that this would be the case, but in all honesty the main reason I used them was because I had some left in the fridge after other recent baking. I’d definitely use these two again though. Nevertheless, I’m sure all milk would also do a reasonable job.

*** I’ve never seen a mixture look as unappetizing as this one did. It looked more like a pink, uncooked hamburger than a pre-baked scone. But don’t worry, they look better later.

*** I used a 7cm cutter which gave me 9 large scones. I would have preferred smaller ones, so next time I’ll use a small cutter. It’s up to you.

**** In theory, if you put scones in the fridge for half an hour before baking, they’ll rise better. It’s probably true, but I can rarely be bothered with that and our fridge is usually too full anyway. Try it if you want.

***** When I have biscuits or scones on two shelves in the oven, I usually swap them over and turn the trays around about half way through the bake – even though we have a fan oven. I know it drops the oven temperature, but I don’t dilly dally, so it’s OK. It really helps give an even bake. On this occasion I also, very quickly, gave four of the scones a second egg wash at this point. It really improved how they looked when baked. (As shown in the above photo of all nine scones on the cooling rack. Compare the five on the left with the four double egg-washed ones on the right.)

I hope my comments haven’t put you off baking these scones. The bottom line is that they have a lovely light and soft texture and they taste good.

For more lovely scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page.

Two that I especially think you’ll like are my: Cheddar and Parsley and my Honey and Almond.

Happy Baking

Ian

The coconut helps give a lovely texture