coconut raspberry scones on a white plate, raspberries in the background

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.

coconut raspberry scones on a white plate, raspberries in the background
Coconut Raspberry Scones

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.

coconut raspberry scones on a white plate, raspberries in the background

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.

containers of noosa yogurt against a black background

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!

containers of noosa yogurt against a black background

coconut raspberry scones on a white plate surrounded by noosa yogurt containers and raspberries on a white background

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.

coconut raspberry scone dough with biscuit cutter and rolling bin on wooden board

unbaked coconut raspberry scones on a rimmed baking sheet and silicone baking mat

coconut raspberry scones on a white plate and white background with open containers of noosa yogurt

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.

container of noosa raspberry yogurt with coconut raspberry scones and raspberries on a white background
coconut raspberry scones and raspberries on a white plate with coconut raspberry yogurt in a dish, more scones and raspberries in the background

noosa yogurt coupon
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

These Coconut Raspberry Scones are perfect for your next tea party! Made with coconut cream, these scones are tender and moist, and bursting with raspberries. Get the recipe today and be prepared for your next tea party or brunch.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones
Calories 434 kcal

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

  1. 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.
  2. Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.
  3. Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.
  4. 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.
  5. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  6. Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.

Recipe Notes

Note on coconut cream: 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. You can find coconut cream at Trader Joe’s, Whole Foods, or at your local grocery in the Asian food aisle.

This is not to be confused with cream of coconut, which is coconut cream that has been sweetened, and is used in things like pina coladas.

See also this article for more on the difference between coconut milk, cream & cream of coconut.

Note on raspberries: Whether you use fresh or frozen raspberries, take care in adding them to the dough – use a light hand to prevent the berries from breaking down too much. Frozen works well to avoid this; I would keep them frozen until absolutely ready to add to the dough so they don’t melt and get mushy.

Make ahead tips: You can make the scones in advance, and after the initial freezing, place in a freezer bag to store until you are ready to bake. When you are ready to bake, place the frozen scones on your lined baking sheet; there is no need to defrost, but you may have to bake an extra minute or two.

Adapted from Cheddar-Dill Scones, The Barefoot Contessa Cookbook by Ina Garten. Freezing dough for ultimate rise acquired from King Arthur Flour.

Nutrition Facts
Coconut Raspberry Scones
Amount Per Serving
Calories 434 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 17g 85%
Cholesterol 71mg 24%
Sodium 195mg 8%
Potassium 335mg 10%
Total Carbohydrates 48g 16%
Dietary Fiber 3g 12%
Sugars 14g
Protein 6g 12%
Vitamin A 8.3%
Vitamin C 5.5%
Calcium 8.8%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Coconut Raspberry Scones | www.kitchenconfidante.com | Did you know you can use coconut cream in baking? Try them in these light and tangy scones, perfect for brunch!

Comments

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  1. Liz

    I eat Noosa yogurt every morning! Now I need some of your spectacular scones to eat with it!

    Reply
    • Liren Baker

      Such a wonderful way to start the day! Wish I could get a batch to you in time for breakfast, Liz!

    • Farsad

      Such a annoying way of advertising a product!

  2. Margaret

    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? 

    Reply
    • Liren Baker

      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!

  3. Margaret

    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? 

    Reply
    • Liren Baker

      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!

  4. Kelsey+M

    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!

    Reply
  5. Pam

    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

    Reply
    • Liren Baker

      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 :)

  6. Katie

    For the “coconut cream” –
    Is it cream of coconut? Coconut milk in the can?

    Reply
    • Liren Baker

      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!

    • Liren Baker

      Hi Laura, you can use heavy cream or buttermilk in place of the coconut if you wish. Hope that helps!

  7. Katie

    These sound amazing! I will never be able to fit a baking tray into my freezer though :(

    Reply
    • Liren Baker

      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!

    • Liren Baker

      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

  8. Mary

    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!!

    Reply
    • Liren Baker

      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!

  9. Jen

    What do you recommend for coconut substitution ? These look yummy but I am allergic to coconut.

    Reply
    • Liren Baker

      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!

  10. Abi

    If you use frozen raspberries, do you thaw them first or dethaw and use them?

    Reply
    • Abi

      Haha, mom brain. Do you use them (frozen raspberries) frozen or dethaw them and use them wet/mushy

    • Liren Baker

      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!

  11. Presley

    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.

    Reply
    • Liren Baker

      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!

  12. Katia

    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!

    Reply
    • Liren Baker

      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!

  13. Sammi harasymchuk

    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!!!

    Reply
    • Liren Baker

      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 :)

  14. Fatma

    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.

    Reply
  15. Rachel

    Should you use sweetened or unsweetened shredded coconut in this recipe?

    Reply
    • Liren Baker

      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!

  16. Crissy

    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!

    Reply
  17. Josephine B

    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.

    Reply
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