Raspberry And Coconut Scones – a delicious recipe with flour, cold butter, granulated sugar, milk, egg, raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Lightly grease an 8 inch round cake pan.
2
Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add sugar. Make a well in the center and add milk and egg. Using a butter knife, mix until just combined. Turn out onto a lightly floured work surface and knead lightly.
3
Press or roll out to form a rectangle about 3/4 inch thick. Spread jam over top and sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices. Place close together in prepared pan. Bake for 15-20 mins, or until scones sound hollow when tapped on the bottom. Let cool on a wire rack.
4
Dust with powdered sugar. Serve with raspberry jam and whipped cream, if desired.
220
kcal
Calories
11
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup self-rising flour, 2 1/2 tbsp cold butter, chopped, 1/4 cup granulated sugar, 1/2 cup milk, and more.
Yes, Raspberry And Coconut Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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