Coconut Raspberry Scones
Coconut Raspberry Scones served with fresh, creamy yogurt is a pairing unlike any other, and perfect for your next tea party! Made with coconut cream, these scones are tender and moist, and bursting with raspberries.
Some things are better enjoyed together, and this post, brought to you by noosa® yoghurt and SocialMoms, is all about pairings unlike any other. These Coconut Raspberry Scones were made to be savored with noosa® for the ultimate tea party.
I was strolling through the dairy section when my mother in law was in town several months ago — it was her first morning with us on a two week visit, and our favorite market was the number one stop, to load up on groceries and some of her favorite foods during her stay.
“Oh! Have you tried this yet?” She reached for a circular little package that was new to me. It was yoghurt.
Yoghurt, is to me, a major food group, but this brand I had not tried, so she immediately put several flavors in our cart. “It’s so good,” she assured me.
Back at the house, we opened it and my spoon swirled the fruit into the creamy noosa® yoghurt – that first spoonful was velvety and rich, unlike any other yoghurt I had ever tasted before. It had the thickness and richness of a fruit filled dessert, but with the familiar tang of yoghurt. My eyes lit up and I was in love.
These days, whenever I spot it at the store, I think of my mother in law, and I always make sure to have some in the house when she returns for her visits. They’ve become my little treat, and I wish she were here this week, because I really think she would love opening up our refrigerator to see all the new flavors. Nine of noosa®’s 14 flavors are here for her to savor: tart cherry, blueberry, vanilla, lemon, coconut, raspberry, strawberry rhubarb, and for fall, pumpkin and cranberry apple!
If she were here, we’d pour a cup of tea, and I would make her a fresh batch of Coconut Raspberry Scones, served with bowls of her favorite yogurt. A traditionalist would reach for clotted cream, but these scones pair perfectly with noosa® vanilla, and naturally, noosa® raspberry and noosa® coconut! I made these scones with these flavors and her in mind, and also because I knew my family would fall in love with how coconut cream made for a perfectly tender and moist scone, just the way they like it.
Fluffy scones, tender with every bite, and bursting with coconut and raspberries – they came out of the oven and tempted the kids before I could pull off the oven mitts. We had our very own tea party, and we thought of Grammie with each nibble and spoonful.
She needs to come back soon. And when she does, she’ll have a sweet treat in store.
Have you tried noosa® yoghurt? Find noosa® in your area using their handy locator at http://noosayoghurt.com and click here to get a coupon!
If you like this Coconut Raspberry Scones recipe, check out the following:
Cherry Nutella Scones
Meyer Lemon Ricotta Scones
Lemon Raspberry Cake
Raspberry, Coconut, Cardamom Panna Cotta
Coconut Raspberry Scones
Ingredients
- 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 see notes below, plus 2 tablespoons for brushing the scones
- 1 cup raspberries frozen works well here
- 1/2 cup shredded unsweetened coconut
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.
- Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.
- Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.
- On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. Be as gentle as possible, especially if using fresh raspberries, to prevent the berries from squishing too much into the dough. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sugar and cinnamon and sprinkle over the scones.
- Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.
Notes
Nutrition
Disclosure: This post was made possible by noosa® yoghurt. Thank you for supporting brands that matter to me and help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Comments
COOKBOOK
Thank you for my now FAVORITE berry scone recipe!!!
YAY! You’re so very welcome, Jan!!
Made these yesterday. They were delicious! Thank you for sharing this recipe!
I’m so glad you loved, it, Becky!!
Looks great! Have you ever substituted egg? Make them vegan
Hi Kendi! I haven’t made a vegan version of this recipe yet, but I have used aquafaba (chickpea liquid) in a vegan savory scone recipe. I would try that – if you do, let me know how it goes!
Have not made them yet but look forward to it soon.
I hope you enjoy the scones, Rosie!
My son is allergic to raspberries. I wonder if strawberries would be ok?
Hi Pam, strawberries would be a wonderful substitute! Hope you enjoy the scones!
Hi I live in Australia and am wondering if the “Noosa” yoghurt is from here as we have Noosa up on the north coastline of Queensland. I haven’t been able to find it in any of our supermarkets as yet. Can you enlighten me if it’s available here in Australia. Also, I love your recipe here for your raspberry scones as I’m a “scone lover” for my cuppa.
These look amazing and I can’t wait to make them! I would like to point out that if you cant find coconut cream for this recipe, dont worry. Coconut cream is simply coconut milk that has been refrigerated. Buy coconut milk, refrigerate 24 hours and scoop the coconut cream that rises to the top. Buy full fat coconut milk and you’re good to go. Great recipe and I adore Noosa yogurt!
Thanks for adding that tip, Crissy! Super helpful!
Should you use sweetened or unsweetened shredded coconut in this recipe?
Hi Rachel! I used unsweetened, but if you want to use sweetened, you can, but you might want to adjust the sugar accordingly so your scones aren’t too sweet. I hope this helps, and I’ll adjust the recipe to make note of this! Thanks for your question!
These look delish! I don’t have raspberries so I’m thinking of making coconut blueberry lemon combination. With Frozen Berries a good idea to prevent sticking is to first mix them in 2 tbsp flour then add them.
Blueberry lemon will be fantastic! Great tip on tossing the frozen berries in flour!
This is my go to recipe for scones! I use Greek yogurt instead of the Coconut cream and it works great!! I’ve also switched up the flavours using mixed berries, Strawberries or mangoes, even Lemon poppyseed or cinnamon raisin!!! I even got away with using less butter and more yogurt as well as using some whole wheat flour. Thanks for the great recipe!!!
Hi Sammi! I’m so glad that this has become your go-to recipe, yay! I love how you use the Greek yogurt and all the varieties you have tried, that’s so awesome! Thanks for coming back to let me know :)
I’m unable to find coconut cream where I am, only creamed coconut. It comes in a block – I doubt it’s the same thing. Perhaps it can be thinned out a little to make a variation of coconut cream? Any thoughts? Thank you!
Hi Katia, such an excellent question. You’re correct that creamed coconut is not the same as coconut cream, however, my understanding is that warm water can be added to make it into coconut cream. I haven’t tried it myself, but check this link for the ratios — I’m curious to know how it works out for you!
Hi again! Thank you for the reply. I did end up finding coconut cream all those years ago at a specialty Asian grocer! I’ve just recently come back to this recipe and made them again yesterday. My local Walmart has coconut cream now so no roadblocks this time. This is such an easy recipe and they come out perfect every time. Even my husband, who doesn’t care for coconut, likes them. This has been saved to my fave recipes folder! Thank you :)
Oh that makes me so happy, Katia! That’s great to hear! I’m so glad you’ve been enjoying these scones after all this time! Thank you!
Great
How do you keep the raspberries from turning the dough funky colors? I tried not to mix them as much, but I always end up with ugly scones that almost have a moldy looking color because the berries bled.
Hi Presley, I opt for frozen raspberries to prevent them from getting squished and releasing their juices. Pull the raspberries out of the freezer right before you incorporate them into the dough, and that helps!
To try
Yummy cocoras
If you use frozen raspberries, do you thaw them first or dethaw and use them?
Haha, mom brain. Do you use them (frozen raspberries) frozen or dethaw them and use them wet/mushy
Hi Abi! No worries! Use the frozen raspberries frozen, do not thaw them, it makes it easier to incorporate into the dough. Hope that helps!
What do you recommend for coconut substitution ? These look yummy but I am allergic to coconut.
Hi Jen, if you’re allergic to coconut, I recommend substituting with buttermilk and/or cream. Here is another scone recipe that you might enjoy, and you can use any fruit/berry you like: Cherry Nutella Scones. Hope this helps!
I replaced the coconut cream with heavy cream and the final product looked great, but the taste was insanely bitter and metallic. I think one tablespoon of baking powder was too much!!
Hi Mary,
I’m sorry you experienced this! I must ask – did you use aluminum-free baking powder? Depending on the brand you used, if your baking powder is not aluminum-free, the metallic taste is a common occurrence. I personally recommend Rumford and Trader Joe’s baking powders – both are all aluminum-free and I have not had this problem. I hope this helps!
When I could have dairy, Noosa was my GO-TO. It’s SOOOO good! Your scones look beautiful and so delicious! Gorgeous pics as always :)
It really is SO good, isn’t it, Lauren? I’m sad you can’t have Noosa anymore, but the good news is that I realize the scones can totally be dairy free if we sub coconut oil for the butter :) xo
These sound amazing! I will never be able to fit a baking tray into my freezer though :(
I totally understand. My last freezer was the same way, I could never fit a baking tray in there. But not to worry, if you place the scones on a plate that fits in your freezer – or in layers of parchment in a resealable freezer bag, that works. And in a pinch, the fridge works too. I hope that helps and doesn’t deter you!
Can i replace coconut cream with something else?
Hi Laura, you can use heavy cream or buttermilk in place of the coconut if you wish. Hope that helps!
For the “coconut cream” –
Is it cream of coconut? Coconut milk in the can?
Hi Katie,
Coconut cream is produced in a similar fashion to coconut milk, that is, by cooking a combination of shredded coconut with coconut water. However, coconut cream has less water and is thicker in consistency. I do use coconut cream in this recipe, and you can find it at Trader Joe’s, Whole Foods, or at your local grocery in the Asian food aisle.
Cream of Coconut, on the other hand, is coconut cream that has been sweetened, and is used in things like pina coladas.
See also this Slashfood article for more on the difference between coconut milk, cream & cream of coconut. You do find all three in a can. I hope this helps!
I am dying to try this. When you say coconut cream, are you using the coconut yogurt for this, or is this an ingredient I am not familiar with? Sorry to be dense. Lol
Hi Pam! Coconut cream is different from from coconut yogurt – you can find it at Trader Joe’s, Whole Foods, or at your local grocery in the Asian aisle! It’s also different from coconut milk, which is a thinner consistency. I hope this helps – happy baking :)
You know, I’ve seen Noosa in the stores but had been hesitant to try it- now
I’m certain I’ll try one out next time I’m grocery shopping!
Love your work! But your interruptive advertising is making your pretty blog very unattractive to look at. Perhaps you could offer option to make the advertising go away after it has been seen, so that viewers can enjoy the pretty pictures and recipes?
Hi again – I replied to your earlier comment, but would also love to know how you primarily view my site. Are you on a desktop or mobile device? Your input is very helpful, thanks!
Love your work! But your interruptive advertising is making your very pretty blog quite unappealing and unattractive to look at. Perhaps you could offer an option to have the ads go away, whilst one is attempting to enjoy the beautiful images?
Hi Margaret – thank you so much for your feedback. I realize that every so often there are some ads that can be disruptive and it is something I am working on. I will be chatting with my ad network and see what can be done!
I eat Noosa yogurt every morning! Now I need some of your spectacular scones to eat with it!
Such a wonderful way to start the day! Wish I could get a batch to you in time for breakfast, Liz!
Such a annoying way of advertising a product!