Author Notes
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
Ingredients
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1 1/2 cups
all-purpose flour
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1/2 cup
coconut flour
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1 tablespoon
baking powder
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2 tablespoons
dark brown sugar
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2 tablespoons
granulated sugar
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1/2 teaspoon
salt
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4 tablespoons
cold unsalted butter, cubed
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2 tablespoons
coconut oil
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1/2 cup
milk (any kind -- even almond and soy work great!)
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1/2 cup
coconut cream
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1 teaspoon
vanilla extract
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2
scant handfuls fresh raspberries
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turbinado sugar, for sprinkling
Directions
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Preheat oven to 400 degrees F.
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Whisk together both flours, baking powder, both sugars, and salt in a large bowl.
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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.
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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.
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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!
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