Sunday Tea Time- Coconut Raspberry Scones

Tea time has become a daily ritual in the Perkins' household. During "Coronacation" my girls have taken a significant liking to all things British. They have perfected their British accents, been watching Downton Abbey and have been studying British culture. They did chores and pooled their money together to buy their own tea set online and have been whipping up tea treats for 3 o'clock regularly.  This recipe was a recent Pinterest discovery and has now become one of their favorites. The coconut and raspberry combination lends itself well to summer and produces a just sweet enough treat to go perfectly with the tea. Abigail joined me in the kitchen for today's blog post. Although the total cook time is an hour, 30 minutes is spent freezing the dough so really there's nothing to it!

 

Link to original recipe: http://kitchenconfidante.com/coconut-raspberry-scones-recipe?utm_content=buffer9ab12&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

What You'll Need:

• 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 (save about 2 tbsp for brushing) 
• 1 cup raspberries (frozen would also work) 
• 1/2 cup shredded unsweetened coconut
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

Total Prep and Cook Time- 60 min, Yields 8-9 scones

Measure the flour, 1/2 cup sugar,  salt and baking powder in large bowl and whisk to mix them well.  Next use a pastry cutter to incorporate the butter into the flour mixture

                                            

In a separate bowl whisk eggs and coconut cream together.....

Add the wet ingredients into the flour mixture and stir until just moist

 

Gently fold in the shredded coconut and raspberries until just combined- dough will be sticky!!

  

Now for the fun (and messy) part- kneading the dough! Turn the dough out onto a VERY well floured surface and knead lightly to form a 3/4 inch disk. If the dough feels too sticky add a little more flour as you go

Use a biscuit cutter (or a glass) to cut out circles and place them on a cookie sheet lined with either a silpat baking matt or parchment paper. You should get about 8-9 scones depending on what type of cutter you use.

    

                                            

Mix together the cinnamon and 2 tbsp sugar. Brush scones with the remaining coconut cream and sprinkle cinnamon sugar mixture over the top.   Pop the scones into the freezer for 30 minutes.  

 

Then preheat oven to 400 degrees and bake for 20 minutes until scones are lightly golden brown

Let cool on wire rack. 

Fix yourself a spot of tea and enjoy!!