A zingy trio of coconut products – flour, oil, and cream – are united in a single, delicious breakfast treat. Next, they are married with fresh summer raspberries to create the perfect scone. —thebunalsorises
1 1/2 cups
dark brown sugar
cold unsalted butter, cubed
milk (any kind -- even almond and soy work great!)
Whisk together both flours, baking powder, both sugars, and salt in a large bowl.
Add butter and coconut oil. Massage into flour mixture until a crumbly, lumpy meal forms. Add milk, coconut cream, and vanilla, mixing with a rubber spatula until a dough forms.
Dump out onto a well-floured surface and pat dough into a circle. Sprinkle a scant handful of raspberries on one half of the circle. Fold the dough over, sandwiching the raspberries in the middle. Pat into a circle again and repeat with second scant handful of raspberries.
Cut dough circle into eight triangles and place on a baking sheet lined with parchment paper. Brush with additional milk and sprinkle with turbinado sugar. Bake for 15-18 minutes, rotating the baking sheet halfway through cooking. Enjoy!