Raspberry Coconut Scones
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter cold
- 2 cups fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract
- 1/2 cup lightly toasted coconut flakes
- 2 eggs
- Raspberry Icing: Mix all ingredients until smooth.
- 1 cup powdered sugar
- 2-3 tablespoons water
- 1 tablespoon corn syrup
- 1 drop pink coloring
- 1/2 teaspoon raspberry extract
Instructions
- Mix together flour, sugar baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add raspberries (reserving 1/2 raspberries for tops), heavy cream, extract, coconut, and 2 slightly beaten eggs.
- Mix until blended.
- Knead on a floured surface and cut into desired shapes.
- It’s sticky so add more flour as needed, so it’s easy to work with.
- Place raspberries 1/2 on tops of each scone.
- Bake at 375 degrees for 15 to 20minutes.
- Pipe raspberry icing when scones are cooled.