Today is the day before one of my oldest and dearest friends gets married. I’m a couple hours out from heading to the rehearsal dinner and, as one is wont to do in times like this, I’ve been reminiscing about all the fun we’ve had over the years. One such incident revolves around Mara’s absolute lack of understanding with regard to the geography of the United Kingdom.
Another member of our tribe, Victoria, is originally from England. The three of us met in high school, bonded through theatre and have been stuck together ever since. Years ago, I moved in with my best friend from college, Amy, and we folded her into our trio. The tribe was born. So one night, we were all hanging out at our house and somehow the topic of Victoria’s homeland came up. We needed clarification on the whole Great Britain, England, United Kingdom thing and what countries were actually in each category. I’m sure Victoria was very clear but somehow, it could have been all the wine, some of the details became a bit muddled. Namely, Wales. Mara was boggled over Wales. What is it? Where is it? Is it a country? We all thought this was the most hilarious thing ever, mostly because Mara is ridiculously brilliant so it was funny that she was confused about anything at all. Anyway, as her wedding draws near, I offer something from Victoria’s homeland (Great Britain that is), an homage to that amazing night and those crazy good times.
Coconut Raspberry Scones to be exact. They are full of amazing flavor and the texture is totally on point. They are fluffy and light but still have structure. Ok, so technically scones are of Dutch origin and made their way across the continent of Europe over time, but they always conjure up images for me of tea, hats, fancy times and Mara. So this is happening. 🙂
Scones are a very divisive baked good. Some people absolutely love them, but most people I’ve talked to about scones insist that they are awful. They think scones are hard and flavorless. I disagree. The best scones I’ve ever had taste somewhere between a super awesome biscuit of the southern variety, and a badass cookie. These are those types of scones. Once you have them, you’ll never go back.
Let’s do this.
We have flour, coconut cream, eggs, sugar, salt, shredded coconut, cubed unsalted butter, cinnamon and sugar mixed, baking powder and frozen raspberries. The frozen raspberries are great because they are bright and beautiful but don’t break down in the oven as quickly or as much as fresh raspberries.
Also, let’s have a heart to heart about coconut cream. Coconut cream is essential to this recipe. It gives flavor as well as needed moisture and helps us to get the right texture. Coconut cream is NOT
-coconut milk: This is very similar to coconut cream in flavor but contains much more water. The consistency of the dough would be lost if you used coconut milk.
Nor is it
-cream of coconut: This is the stuff they use in Piña Coladas. If coconut milk is too thin, cream of coconut is too thick.
It’s a Goldilocks thing and coconut cream is juuuuuuust right. You can find it at Trader Joe’s. Worth the trip. Promises.
Ok. So. First thing’s first, I’m a realist. We whisk together the flour, sugar, salt and baking powder and set that aside.
Now, we have to take those cubes of butter and cut them in. This is one of those things that everyone on the internet has an opinion about. There are a couple ways to do this. You can use your fingers, a couple of knives, or a pastry cutter. I start with a pastry cutter and then use my fingers to really get the bits of butter the size I want. I don’t use my fingers the whole time because I don’t want my body heat to melt the butter. When you are done, you should have pea-sized pieces of butter all covered in flour and evenly distributed throughout your dry ingredients.
Those bits of butter are flavor and flakey goodness just waiting to happen. So. Good. Moving on!
We beat our eggs lightly and then whisk in the coconut cream until the two of them are all inseparable and bestie like.
Now we mix in the raspberries and shredded coconut. Oh my god these raspberries are so pretty!
I tried to fold more than stir to preserve the integrity of the fruit. They are going to break down a bit in the oven, so I tried to keep them as in tact as possible. Folding is the best way to do this.
Pour this into the flour mixture and stir until just combined. The recipe I am using used the word ‘moist’, but I would never use the word moist. Ew. #jk. I’m not that delicate.
Stir until moist, but be sure you do not overmix. That is just asking for tough scones. We don’t want that. They don’t need to be tough. This isn’t Dangerous Minds.
I just used a wooden spoon and did more folding than mixing. You know you’re done when the dough all looks like it is the same consistency. There shouldn’t be any loose flour hanging out or any of the creamy raspberry mixture stuck to the bottom of the bowl.
Now the fun part! Kneading! Turn it onto a clean, well floured surface. Knead gently until the dough can hold its own shape in a mound like position. I had Mary Poppins on while I made this one, obviously, and it took from the end of Spoonful of Sugar until they jumped into Bert’s sidewalk chalk drawing. So…yeah…that long…
This is one of the stickiest most fun doughs I’ve ever worked with. It took quite a bit of extra flour to get through the kneading process so be sure to have that on hand. It might also be handy to have a small measuring cup or large measuring spoon so you can get to the flour without having to wash your hands between applications.
Roll the dough out, but not much! It should still be about an inch thick all around. You should definitely definitely flour your rolling pin for this one. Holy goodness. I learned that the hard way. Once it is rolled out, use a 3″ round cookie cutter, or a cocktail glass if you are a cheapskate like me and don’t want to spend $6 on a cookie cutter thank you very much Sur La Table, and cut out your dough. You should get somewhere between 8-10 rounds cut with this dough.
Place them on a baking sheet lined with parchment paper and lightly brush with some of that coconut cream. Sprinkle the cinnamon sugar mixture on top.
Throw them in the freezer for 30 minutes. While they are in there, preheat your oven. After 30 minutes, pull them out and bake at 400° for 23 minutes.
I let them cool a smidge before I dug in, but they are really good warm. There is so much delightful flavor in these, I didn’t need butter or cream or anything with them. Girlfriend over at Kitchen Confidante knows what she is doing! You don’t even have to use raspberries. These would be great with strawberries or blueberries too! So, grab your favorite fruit, set a date with some friends and make these scones. They will be a crowd pleaser for sure.
Nosh on, friends! 🙂
Coconut Raspberry Scones
Yield: 8-10 scones Prep: 15 minutes Bake: 23 minutes
2 1/2 cups all purpose flour (sifted)
1/2 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup (one stick) cold butter, cut into cubes
3/4 cup coconut cream (+ 2 Tbsp for brushing)
1 cup frozen raspberries
1/2 cup shredded coconut
2 tsp sugar
1/2 tsp ground cinnamon
- In a large mixing bowl, whisk together flour, sugar, salt and baking powder.
- Cut butter cubes into flour mixture until you have small pea sized bits all covered in flour and evenly distributed throughout the dry ingredients.
- Whisk eggs. Combine with coconut cream. Fold in raspberries and coconut.
- Pour into flour and fold until just moist. Use a wooden spoon for this and do not overmix.
- Turn out onto a clean well floured surface and knead until all raspberries are evenly distributed and the dough can hold its shape in a bit mound.
- Roll out to a disk about one inch thick.
- Cut out 3″ rounds and place them on a baking sheet lined with parchment paper. Brush lightly with coconut cream. Stir together cinnamon and sugar and sprinkle over the top of the scones.
- Place baking sheet in the freezer for 30 minutes.
- Preheat oven to 400°. After 30 minutes, take scones out of the freezer and bake for 23 minutes.