COCONUT RASPBERRY SCONES #desserts #bread

COCONUT RASPBERRY SCONES #desserts #bread

Coconut Raspberry Scones presented with crisp, rich yogurt is a blending dissimilar to some other, and ideal for your next casual get-together! Made with coconut cream, these scones are delicate and clammy, and overflowing with raspberries.

On the off chance that she were here, we'd pour some tea, and I would make her a new clump of Coconut Raspberry Scones, presented with bowls of her preferred yogurt. A conventionalist would go after thickened cream, however these scones pair flawlessly with noosa® vanilla, and normally, noosa® raspberry and noosa® coconut! I made these scones in light of these flavors and her, and furthermore on the grounds that I realized my family would become hopelessly enamored with how coconut cream made for a consummately delicate and sodden scone, simply the manner in which they like it.

Soft scones, delicate with each chomp, and overflowing with coconut and raspberries – they left the stove and enticed the children before I could pull off the broiler gloves. We hosted our own special tea get-together, and we thought of Grammie with each snack and spoonful.

Also Try Our Recipe : Marble Cupcakes with Marble Cream Cheese Frosting

COCONUT RASPBERRY SCONES #desserts #bread

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold butter cut into small pieces
  • 2 large eggs
  • 3/4 cup coconut cream see notes below, plus 2 tablespoons for brushing the scones
  • 1 cup raspberries frozen works well here
  • 1/2 cup shredded unsweetened coconut
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.
  2. Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.
  3. Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.
  4. On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. Be as gentle as possible, especially if using fresh raspberries, to prevent the berries from squishing too much into the dough. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sugar and cinnamon and sprinkle over the scones.
  5. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  6. Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.

For more detail : bit.ly/2Jh5yTT

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