Coconut & Raspberry Scones
With how well the pear and almond scones went down, I figured I would have a go at some of my other favourite flavours! This dough is a little trickier to work with as it requires the cook to use their judgement with the dough, I made them twice and its important to get the right consistency when adding the milk, make sure your dough is wet & sticks together well. I ate these with a little coconut oil spread on top, they are more like a scone texture than the pear & almond in that they are a little drier. I preferred these to the pear & almond but my sister voted for the pear, so its really preference! Let me know which one you like the most!
NOTE: Make sure if you are setting them aside for the next morning DO NOT store in a cealed lunchbox container when they are still HOT, as the steam will cause them to go soggy!Leave them aside in the open air.
Serves Makes 10
Cooks in Minutes
- 1.1/2 cups coconut flour
- 1.1/2 cups almond flour
- 1.4 cup coconut oil – not melted
- 2 tbsp honey
- 2 eggs
- 2 teaspoons of baking powder-gluten free versions available
- 1 cup of raspberries ( chopped or broken in half)
- 1/2 cup almond /coconut milk – you may need more if the dough seems to dry
- Teaspoon vanilla essence
- Pinch of salt
- Preheat oven to 190ºC
- Place the almond& coconut flour, baking powder & salt in a mixing bowl,
- Add in the coconut oil, honey, essence and eggs combine well using your hands, It should form a dry dough
- Add in your raspberries and mix in gently!
- Next slowly add in your milk, a little at a time until your mixture easily sticks together
- Prepare your board for rolling and cutting -sprinkle a little coconut flour so the dough wont stick to the board
- Press the dough to make it 2inchs thick in height, and use a cutter or even the rim of a drinking glass to form your scones
- Place them in the oven for 25 min, Leave aside to cool