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.
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
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.