RASPBERRY & COCONUT SCONES
Studded with whole raspberries, these scones have a burst of fruit in each bite - pack with clotted cream and jam to finish off a picnic
Provided by Cassie Best
Categories Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat
Time 40m
Yield Makes 4
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and1/4 tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until the mixture has almost come together, then add the raspberries and mix again, trying not to break up the fruit too much. Add the remaining milk if the mixture seems too dry.
- Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches - don't overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they've lost their shape.
- Place on a baking tray, brush with egg and bake for 15 mins until golden and risen. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones. Best eaten on the day they are made.
Nutrition Facts : Calories 365 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
COCONUT SCONES WITH RASPBERRY OR CHERRY
You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.
Provided by cookiedog
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
- In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
- Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
- Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
Nutrition Facts : Calories 289.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 69, Sodium 275.4, Carbohydrate 39.8, Fiber 1.6, Sugar 12.2, Protein 5.8
RASPBERRY SCONES
This is as close to a traditional scone as BabyCakes NYC comes. I 86'ed the butter, obviously, and played up the sweet, all without abandoning the light-yet-satisfying texture. I find that raspberries, more delicate than currants or other popular berries used in scones, have a tanginess that's a perfect accompaniment to morning tea.
Yield makes 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, agave nectar, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.
- For each scone, scoop 1/3 cup batter onto the prepared baking sheet. Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with agave nectar.
- Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
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